Butcher Thick Cut Bacon Butternut Squash Soup Recipes

BACON BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 400º. On a baking sheet, drizzle squash with olive oil and rub all over until coated. Place a slice of butter in each and season generously with salt and pepper.
• Bake until squash is tender, 1 hour.
• About 10 minutes before squash is finished baking, start soup: In a large pot over medium heat, cook bacon until crispy, stirring occasionally, 8 minutes. Drain half the fat and reserve some bacon for garnish.
• Add onion and cook until softened, then stir in garlic and thyme until fragrant.
• Once cool enough to handle, scoop squash from skin and transfer to soup pot. Pour over chicken broth and season with more pepper. Simmer 15 minutes.
• Place an immersion blender into soup pot and blend until squash is smooth and no chunks remain. (Alternatively, you can transfer soup in batches to a blender.)
• Ladle soup into bowls and top with reserved bacon and more thyme.

BUTTERNUT SQUASH SOUP II

Steps:

• Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
• Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

BUTCHER THICK CUT BACON-BUTTERNUT SQUASH SOUP

Steps:

• Cook and stir bacon in Dutch oven or small stockpot on medium heat until crisp. Use slotted spoon to remove bacon from pan; drain on paper towels.
• Add onions and garlic to drippings; cook 5 min. or until crisp-tender, stirring frequently. Add broth, squash and seasonings; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until squash is tender.
• Blend soup, in small batches, in blender until smooth; pour into bowl. Top with reserved bacon.

BACON-INFUSED BUTTERNUT SQUASH SOUP

Steps:

• Cook bacon slices in large pot until crisp.
• Remove bacon and drain.
• Reserve 2 tbsp drippings in pan.
• Crumble bacon and set aside.
• Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).
• Add celery and apple to pan and saute 5 minutes.
• And garlic and saute 1 minute.
• Add squash and chicken broth.
• Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
• Process mixture, in batches, in a blender or food processor until smooth.
• (Hot mixtures will erupt out of blender if too full- believe me I know).
• Return mixture to pot.
• Stir in lime juice and next 7 ingredients.
• Simmer for 7-10 minutes or until thickened.
• Top soup with crumbled bacon and garnish with sour cream and red pepper.