Happy October!! It’s officially Fall here, the leaves are starting to change colors and fall, we’ve had some chilly mornings (which I absolutely love), and the coats have come out of the closet for the season. So what better time to do a soup post then right now! I’m a soup in the Summer, ice cream in the Winter kind of person, I could, and do eat soup year round.
But as always I like to use seasonal ingredients, and butternut squash is definitely in season right now, and there’s never a time when bacon isn’t in season. Also, like most of the soups I make, other than a sheet pan a blender, this is a One-Pot soup! You will never hear me complain about a one-pot soup, because that means fewer dishes!
If you are a big soup fan, like I am, there is just one thing I always suggest, homemade stock. Now while I love a good supermarket shortcut, making stock at home is one thing I will always recommend. It may seem daunting or too time consuming, but I promise you it is not, it’s actually quite easy, it is one of those things you can walk away from and come back too a few hours later.
It may have been the countless gallons of homemade stock I made in culinary school or my desire to cut down on my personal waste in the kitchen, but homemade stock has become a regular thing in my kitchen. One way I cut down on waste in my own kitchen is keeping my vegetable scraps. Think of vegetables you would typically use in a stock, carrots, onions, celery (mirepoix), herbs and herb stems, garlic. I keep a large plastic bag in my freezer and whenever I cut up fresh vegetables I keep the trimmings ( carrots peelings and ends, onion ends and skins, the ends of celery stalks, celery hearts, garlic and garlic peels.
Once the bag is full or once I have enough to make stock with, than it’s time to make stock! I either make simple vegetable stock and add a few more fresh vegetables into it, or if it is around the same time that I break down chickens, than I use the carcasses from those and make chicken stock. That way, I am not going out of my way to make stock and I am keeping any waste very minimal. Interested in making your own stock, check out these recipes, Homemade Chicken Stock and Homemade Vegetable Stock.
Looking for more Fall soup recipes? Here are a few of our favorites:
Start by preheating your oven to 400 degrees F, coat a large baking sheet with oil or cooking spray. Peel the butternut squash, remove the seeds and cut into 1-inch cubes. Peel the sweet potatoes and diced those into 1-inch cubes as well. Layer on the prepared sheet pan, drizzle with olive oil and season with salt and pepper. Bake at 400 degrees F for 25-30 minutes, until fork-tender.
Heat a large dutch oven over medium-high heat add diced bacon and saute until brown and crispy. Remove using a slotted spoon, transfer to a paper towel lined plate, reserve some of the bacon crumbles for a garnish. Add the diced onion into the same dutch oven, saute until translucent, 3-4 minutes, add in the minced garlic and saute a remaining 1-2 minutes until fragrant.
Add in the roasted butternut squash, sweet potatoes, and the fresh thyme. Stir to combine, saute again for 1-2 minutes. Add in the chicken stock and the whole milk or cream. Puree using an immersion blender or a counter-top blender.
**If using a counter-top blender, don’t fill the blender too full with the soup mixture. Since the mixture is hot, you need to allow excess room for any steam or the steam often time causes the blender lid to pop off.
Puree until the soup is smooth, at this point if you desire a smoother consistency, you can push the soup through a fine mesh strainer or a China Cap. This is a totally optional step, it does produce a smoother texture, but you also lose some of the flavor. Bring the soup to a boil, reduce heat and simmer until slightly thickened. If the soup gets too thick, add more chicken stock or water until you get your desired consistency.
Serve immediately topped with the remaining bacon crumbles, sour cream, and fresh chives. Keep any leftover soup in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.
Roasted Butternut Squash & Sweet Potato Soup with Bacon
- Immersion or Counter top Blender
- Large Stock pot or Dutch Oven
- Sieve, China Cap, or fine mesh Strainer (optional)
- 1 Medium Butternut squash, peeled, seeded, and cut into 1-inch chunks
- 2 Medium Sweet Potatoes, peeled and cut into 1-inch chunks
- 1 Medium White onion, diced
- 1 Red bell pepper, diced
- 6 slices Bacon, diced
- 2 tbsp Olive oil
- 2 cloves Garlic, minced
- Salt & Fresh ground black pepper, to taste
- 1 tsp Fresh thyme
- 3 cups Chicken stock
- 1/2 cup Whole milk or heavy cream
- Minced Chives, for Garnish
- Sour Cream, for Garnish
- Bacon crumbles, for garnish
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Layer prepared butternut squash and sweet potatoes in a single layer on the pan, drizzle with olive oil and season with salt and pepper. Bake at 400 degrees for 25-30 minutes, until fork tender.
- Heat a large dutch oven or stock pot over medium-high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Remove using a slotted spoon and transfer to a paper towel-lined plate. Set aside extra bacon crumbles for a garnish if desired.
- Add the diced onion into the same dutch oven, saute in the bacon fat until translucent, 3-4 minutes, add in the minced garlic and saute a remaining 1-2 minutes, until fragrant. Add in the roasted butternut squash, sweet potatoes, and fresh thyme, stir t combine and saute for 1-2 minutes more.
- Stir in chicken stock and whole milk/cream and puree with an immersion blender until smooth. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock or water as needed until desired consistency is reached.
- If a smoother consistency is desired, you can press the soup through a fine mesh sieve or a china cap, this is optional, as it can leave a lot of the flavor behind.
- Serve immediately, garnished with remaining bacon crumbles, sour cream, and minced chives. Keep in an airtight container in the fridge for up to 4 days. Or in the freezer for up to 4 months.