Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.

Butternut Squash Pumpkin Soup With Pepita & Bacon Topping

Butternut Squash Pumpkin Soup With Pepita & Bacon Topping

Butternut Squash Pumpkin Soup With Pepita & Bacon Topping

This fall soup recipe is layered with flavor. The dish starts with a sweet onion, carrot and apple base that is cooked in smoky bacon drippings and finishes with the creaminess of nutritious whole milk. The soup makes a great Thanksgiving starter served in shot glasses as guests arrive or as a hearty first course or side dish. Make this soup up to two days ahead of time and reheat when ready to serve.

Butternut Squash Pumpkin Soup With Pepita & Bacon Topping
Yield: 6-8 servings

1 1/2 pounds butternut squash
2 slices thick bacon
1 cup chopped sweet yellow onions
2 large carrots, grated
1 gala apple, grated
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
3 cups chicken or vegetable broth, or enough to reach desired consistency
Coarse salt to taste
Freshly ground black pepper to taste
1 tablespoon freshly chopped chives
1 cup whole milk
Toasted pepitas (see note)

1. Preheat oven to 350F. Cut squash in half or in large pieces, removing seeds. Place squash, cut sides down, in a 9-by-13-inch baking dish. Pour water into dish around squash halves. Bake until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the peel. Dice squash and set aside.
2. Cook the bacon in the bottom of a heavy-bottomed pot. When cooked through, drain, crumble, and set aside. Leave the bacon drippings in the pot.
3. To the pot, add the onions, carrots, and apple. Cook, stirring occasionally, over medium-low heat 15 minutes. The onions should be translucent and golden brown. Add the pumpkin puree, cooked butternut squash, broth, salt, and pepper. Cover and simmer over medium-low for 10 minutes.
4. Using an immersion blender, blend the ingredients to the consistency of soup. (Alternatively, you can blend the mixture in batches in a food processor or blender.) Stir in fresh chives and milk. Slowly heat through.
5. Ladle into bowls and top with toasted pepitas and crumbled bacon.

Recipe notes

  • For additional flavor, toss uncooked butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange on a foil-lined baking sheet. Roast 25 to 30 minutes. Squash should be tender and lightly browned.
  • Pepitas are raw pumpkin seed kernels. To toast, heat the oven to 325F. Toss the seeds with olive oil and spread in a single layer on a parchment paper-lined baking sheet. Toast in the oven, stirring occasionally, until golden, 13 to 15 minutes.
  • If desired, add a swirl of crème fraiche or Greek yogurt to each serving.

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