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Roasted Smoky Butternut Squash Soup

Serves:

serves 4

Granola Variety:

Smoky Pineapple

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About the Recipe

adapted from America’s Test Kitchen

looking to make this vegetarian? Skip the bacon, add an extra 1/2 teaspoon paprika and use vegetable oil for roasting vegetables. Finally, swap vegetable stock for chicken stock and add 1/4 cup of heavy cream in step 5.

Ingredients

  • 12 oz thick cut applewood smoked bacon, cut cross-wise into 1/2-inch piecies

  • 1 medium butternut squash (about 3 lbs), peeled, seeded and cut into 1-2-inch pieces

  • 1 1/2 lbs Golden Delicious apples, peeled, cored, cut into large pieces

  • 3 medium shallots, peeled and quartered

  • 1 1/2 t smoked Spanish paprika

  • 1/4 cup bacon fat (rendered from 3/4 lb bacon)

  • 4 cups chicken broth, low-sodium

  • 2 t sherry vinegar

  • 2 t lemon juice, plus more tt

  • tt salt & pepper


For Serving

Directions

Step 1


Preheat oven to 450 degrees and adjust oven rack to middle position. Line a rimmed baking sheet with foil and set aside for roasting.


Step 2


Add bacon to medium sauté pan and place over medium heat. Cook bacon until fat has rendered and bacon is crispy. Transfer crispy bacon to paper towel lined plate and set aside. When cool enough to handle, strain rendered fat for roasting vegetables.


Step 3


In large bowl toss to combine squash, apples, shallots, paprika, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 cup rendered bacon fat. Transfer to prepared rimmed baking sheet. Roast until golden, stirring occasionally, for about 45 minutes.


Step 4


To the pitcher of a high powered blender, add half of vegetables and 2 cups of broth. Blend until smooth. Transfer to a large saucepan and repeat process with remaining vegetables and broth.


Step 5


Add sherry vinegar and lemon juice to pureed soup. Stir to combine. Taste and adjust seasoning with additional salt, pepper and lemon juice. Add water, 1/4 cup at a time, if you like a thinner soup.


To the bottom of 4 individual serving bowls add 1 tablespoon of Smoky Pineapple granola and 1/2 tablespoon of bacon. Ladle soup over and garnish with an additional 1 tablespoon of granola, bacon and chive. Serve immediately.

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Recipe

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