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Bacon Butternut Squash Soup

This is a velvety, comforting soup garnished with bacon, crispy fried sage leaves and roasted, salted pumpkin seeds. It is perfect for fall or winter. Serve it in tiny bowls as a first course, or in bigger portions as an entrée.
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Ingredients

Serves 4-6

  • 6 slices bacon coarsely chopped (about 1½ cups)
  • 3 carrots chopped (about 1½ cups)
  • 2 shallots minced
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • 1½ pounds 1-inch cubes of fresh or frozen butternut squash about 6 cups
  • 4 cups chicken or vegetable stock
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon grated nutmeg
  • ¼ cup roasted salted pepitas (pumpkin seeds)
  • Fried Sage Leaves

Instructions

  • Cook the bacon in a large soup pot over medium heat until almost crisp, about 6 minutes.
  • Transfer to paper towels, reserving rendered bacon fat in the pot.
  • Cook the carrots, shallots, and garlic in the reserved bacon fat until soft and golden, about 5 minutes.
  • Stir in the salt and pepper.
  • Add the chopped herbs, bay leaf, squash cubes, stock, and half of the cooked bacon to the soup pot.
  • Bring the soup to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, 20-25 minutes.
  • Remove and discard the bay leaf.
  • Blend the soup to a smooth puree with an immersion blender or in batches in a traditional blender.
  • Season with vinegar and nutmeg.
  • Keep the soup warm until it is ready to serve.

Notes & Wine Advice

Ladle the soup into warm bowls and garnish with reserved bacon, pepitas, and Fried Sage Leaves.
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Course; Pork / Soup