Roasted Butternut Squash & Bacon Soup is made with roasted vegetables and bacon and finished with white wine and creamy goat cheese for a decadent soup with robust layers of flavor. What better way to enjoy the rich flavors of fall, than with a hot bowl of squash soup topped with Parmesan cheese and crispy bacon?!
I wasn’t raised eating squash in any form, so my younger self wanted to stay as far away from it as possible. I distinctly remember the first time I ever tried squash soup. I had just started serving at a fine dining restaurant in college and the manager insisted that we try every dish on the menu, so we were properly educated about the menu items. They also insisted we try all of the wines sold by the glass, so I wasn’t complaining! That is until he brought me out a bowl of squash soup…
I pleaded with him that I hated squash and I couldn’t possibly eat that crazy looking yellow stuff, despite having never having actually tried it. Lucky for me, my boss Jerry at the time, who had a great sense of humor, took great joy in watching me squirm while forcing me to try new things. I begrudgingly took a small spoonful of squash soup, with a LARGE glass of water nearby ready to chug afterwards. As soon as the soup hit my lips, I was pleasantly surprised. While I hate admitting I am wrong, I had no other choice. The soup was simply fantastic! While not every new thing I tried on the menu had me singing it’s praises, such as carpaccio, I did discover so many new and delicious flavor profiles while working there.
Over the years I have tried a variety of canned or frozen squash soups, but I have always been sorrily disappointed. It is just never the same as the homemade version. For that reason, I took the plunge and made my very own batch of squash soup with the addition of sweet apples and smokey bacon for a rich soup with robust flavor. Start roasting your vegetables and making some of this soup ASAP. I promise, you won’t be disappointed!
- 2 lb butternut squash, peeled and cubed
- 8 oz. bacon, diced - divided
- 1 Lg onion, diced
- 1 apple, peeled and diced
- ⅔ c. red pepper, seeded and diced
- ¼ c. olive oil
- 1 tsp. salt
- ½ tsp. pepper
- 2 oz. goat cheese
- 1 tsp. sage
- 2 tsp. garlic
- ¾ c. white wine
- 4 c. chicken broth
- 1 c. Parmesan, shredded
- Preheat your oven to 400°. In a large greased roasting pan or cookie sheet, spread out your squash, apple, red pepper, onion and 4 oz. bacon. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 400° for 1 hour.
- In a large kettle over high heat, add the roasted vegetables and bacon with the sage, garlic, chicken broth and white wine. Cook on high for 10-15 minutes, breaking up the vegetables with your spoon as it cooks.
- Meanwhile in a skillet over high heat, cook the remaining 4 oz. bacon until crisp.
- Remove the squash mixture from the stove and add the goat cheese. Puree the mixture with an immersion blender or add small amounts to a blender, processing it it small batches.
- Serve the soup hot with a sprinkle of Parmesan cheese and crispy bacon.