scoop halvesCut squash in half lengthwise and remove seeds and pulp with a spoon
season and bake2. Season with salt and pepper and bake face down
render bacon3. Cook and remove bacon
scoop out insides5. Scoop out the cooked insides of each half
stir insides with vegetables5. Stir in cooked pulp and vegetables
blend8. Blend everything together
Finnish with half and half8. Finnish with a swirl of half and half for creaminess
serve with bacon9. Serve topped with bacon crumbles


© 2012
Lauren McElroy

Yields: 4 servings

This is a great twist on the typical fall flavored soup. Rather than add sweet components like apple, sugar, cinnamon and nutmeg, I decided to add everyone's favorite pork product: BACON! I also boosted the typical flavor with some Indian spices such as coriander, tumeric and curry powder. This lifted the boring orange fall soup to a whole new level of savory goodness.

1 butternut squash, halved lengthwise, seeds and pulp removed
¼ cup olive oil
salt and pepper
4 slices reduced sodium bacon, diced
4 cups chicken broth
1 leek, cleaned & diced
½ orange bell pepper, diced
½ medium onion, diced
1 tsp ground coriander
2 tsp dry sage
1 garlic clove, minced
1 tsp cumin
2 tsp curry powder
1 tsp smoked paprika, plus more for garnish
1 tsp tumeric
1 tsp chili powder
¼ cup half and half (or greek yogurt)


  1. Preheat the oven to 400 degrees F.
  2. Season the squash with salt and pepper. Place on a baking sheet covered in olive oil flesh side down and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely.
  3. In a large heavy pot over medium-high heat, cook the bacon strips until fully rendered, remove to paper towels and reserve.
  4. Add the bell pepper, leeks and onion to the leftover bacon grease, season with coriander and sage. Sauté until onions are translucent.
  5. Add the garlic and sauté for 1 minute, or until fragrant. Scoop the butternut squash flesh into the pot, making sure no skin fell in; and stir.
  6. Add 3 cups of the chicken broth and bring to a light boil- be careful: the thick pulp likes to splatter up!
  7. Add the rest of the spices and stir to incorporate. Continue simmering over medium low heat for about 15 minutes. At this stage, feel free to amp up the flavor, if needed, by adding more coriander, sage or chili powder – if you do add extra spices, be sure and cook another 10 minutes to allow them to fully incoporate.
  8. Turn off the heat and using an immersion blender (or blend in regular blender in batches), carefully puree the soup until desired consistency. Add the half and half and stir to incorporate.
  9. Spoon into bowls and serve warm with crumbled bacon on top; would also be good with some crunchy crostini for dipping.

This soup saves well and tastes even better the next day. You can also freeze it for up to 1 month.

butternut squash and bacon soup in a cup


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