Bacon Infused Butternut Squash Soup Recipes

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.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
• Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
• Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
• Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
• Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper.
• Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.
• Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.
• Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson® Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.
• Puree the soup in a blender or food processor in small batches.
• Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!

Steps:

• Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon, reserving bacon drippings in pan; drain bacon on paper towels. Add onions and garlic to reserved bacon drippings; cook and stir 5 min. or until crisp-tender.
• Add broth, squash and sage; stir. Bring to boil; simmer on medium-low heat 20 min. or until squash is tender, stirring occasionally. Blend, in batches, in blender until smooth, returning each puréed batch to saucepan.
• Add cream cheese; cook 3 to 5 min. or until completely melted, stirring constantly with whisk. Serve topped with bacon.

Steps:

• In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.
• In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.
• Add squash, apple, peeled and chopped, broth, and 1/2 cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.
• In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional water to thin soup to desired consistency.
• Whisk in sour cream or crème fraîche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil).
• Serve soup topped with crumbled bacon and accompaniments.

Steps:

• In a medium saucepan with a lid, melt butter and cook onion over low low heat until translucent and sweet. About 30 minutes.
• Add chopped bacon, butternut squash and stock.
• Cook 30 minutes or until squash is tender.
• Add sage and salt and pepper to taste.
• Using an immersion blender, blend soup until smooth.
• Add cream, sour cream and cheese and heat through, stirring to melt cheese.
• Serve with toasted bread croutons, or crostini.