butternut squash soup

Posted on November 15, 2011


I can’t help it… here’s another soup recipe. I just really love making soup, especially soup with toppings. This soup is topped with bacon (my favorite!).

Try to find an uncured bacon, free of nitrates and nitrites. Whole Foods makes a really good uncured, reduced sodium center-cut bacon. I like to use center-cut instead of turkey bacon because center-cut is real pork bacon; it just has less fat.

This soup is easy and quick to make. It is great for the fall, and it would be a perfect starter for your Thanksgiving meal.

Butternut Squash Soup

Serves 4

  • 1 tsp oil
  • 2 medium onions, chopped
  • 3 large carrots, chopped
  • 1 TBSP garlic, minced
  • 1 (14 oz) can or 2 cups low-sodium chicken broth
  • 1 (15 oz) can butternut squash puree
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • ½ tsp all-purpose or Creole seasoning (I use The Delicious Dietitian Creole Spice Blend)
  • ¾ tsp paprika
  • dash of hot sauce, if desired
  • 1 TBSP flour
  • 1 ½ cup 1% milk, divided
  • ¼ cup plain non-fat yogurt
  • 8 slices center-cut bacon, cooked & crumbled

In large pot, heat oil on medium to medium–high heat. Sauté onions and carrots for 5 minutes. Add garlic and stir for 1 minute. Add broth, squash, baking soda, salt, black pepper, cayenne pepper, and paprika. Simmer for 15 minutes, stirring occasionally.

Turn off soup and blend soup with an immersion blender until smooth. Whisk ½ cup milk and flour together. Slowly add to soup while stirring. Add the remaining 1 cup milk, stirring constantly.

Turn soup back on and bring to a simmer. Simmer 10 more minutes. Turn off soup, and stir in yogurt. Serve topped with bacon crumbles. Enjoy!

This recipe is shared on Eat at Home Ingredient Spotlight: Bacon-fest! {Love!}


Posted in: Recipes