From my kitchen: Butternut squash soup with bacon and sage

Butternut squash soup is one of those dishes that I never make the same way twice.  Butternut squash is so versatile and is the type of vegetable that just makes friends with everyone.  I love that I can throw in different combinations of fruit/veggies and herbs and get a completely different delicious soup each time.

But when I settled in to make this soup last night, I knew that I wanted it very clean... well, except for the bacon of course.  So no dairy, cheese, or anything like that.  Just simple clean vegetables, chicken broth, herbs and spices.

And wow, did it deliver!  Even my husband, who is not a big soup fan, asked for seconds.  The secret to getting your man to eat anything... add bacon!

Butternut Squash Soup with Bacon and Sage

1 large butternut squash (or 2 small ones) peeled, deseeded, and diced

1 Granny Smith apple peeled, cored and diced

4 thick slices of bacon cut into small peices

4 cups chicken broth

1 tbsp fresh sage finely chopped
1/2 tsp of fresh shredded ginger

1 tsp kosher salt

1/2 tsp black pepper

1/2 tbsp smoked paprika
1-2 dashes of nutmeg
1-2 dashes of cinnamon

In a large stockpot set over medium heat, cook the bacon until it is crisp, stirring occasionally.  Using a slotted spoon, transfer the bacon to a plate lined with a paper towel.

Using the same stockpot that holds the bacon grease, add the diced squash to the pot.  Let the squash sit for about 5 minutes or until browned.  Resist the urge to stir too much.  You want the squash to soak up all that bacon juice and get a little brown around the edges.  

Add in the apple, sage, ginger, salt, and pepper. Let it all cook for approximately 5 minutes.  It is normal for the bottom of the pot to brown.  That is okay.

Then pour in the chicken broth.  Using a wooden spoon, scrape up the brown bits on the bottom of the pot.  Those brown bits hold so much amazing flavor.  Add in the nutmeg and cinnamon. Turn up the heat and bring the whole thing to a boil.  Once boiling, reduce the heat so the soup is at a simmer and cook until the butternut squash and apples are soft.  You should be able to pierce them easily with a fork.

Remove from the heat and let cool just a little bit.  Then add about half of your bacon and puree.  This is where I love my immersion blender!  Then taste and add salt, spices, etc as needed according to what  you like.

To serve, I usually garnish the soup with a bit of sage and bacon on top.  Last night we ate this with ciabatta bread on the side.  I like to dip the bread into the soup.  So good!


I love this dish.  It is relatively healthy, great as a main dish or a side, and it is fun to change up all the time.  Play around with it and see how you like it best.