In keeping with the theme of fall, the ingredients for November’s Improv Cooking Challenge are winter squash and bacon.
I had a few ideas of what to make, but when I caught an episode of The Kitchen on Saturday morning, I knew I wanted to make butternut squash soup.
Improv Cooking Challenge: Butternut Squash Soup with Bacon Crumbles
A filling soup for fall made with butternut squash and topped with bacon.
- Prep Time: 10 mins
- Cook Time: 57 mins
- Total Time: 1 hour 7 mins
- Yield: 6 1x
- Category: Soup
- 4 cups butternut squash
- 2 medium sweet onions, chopped
- 2 apples, peeled and chopped
- 6 cups low sodium chicken stock
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp nutmeg
- 1 bay leaf
- 1 garlic clove
- 4 sprigs fresh thyme
1. Preheat the oven to 400 degrees. Line a large baking sheet with foil.
2. Peel and chop butternut squash into 1 inch pieces. Arrange squash, onions and apple on the baking sheet. Drizzle with olive oil and season with salt, pepper and nutmeg.
3. Roast for 40-45 minutes or until fork tender.
4. Heat the chicken stock in a large pot over medium heat. Wrap the bay leaf, garlic clove and fresh thyme in a piece of cheesecloth and add to the chicken stock. Bring the chicken stock to a low boil.
5. Add the squash, onion apple mixture and allow to simmer for 12 minutes.
6. Remove the sachet and transfer mixture to a blender or puree with an immersion blender. Season to taste with additional salt and pepper.
Source: The Kitchen
Keywords: butternut squash, bacon, soup,