Looking for a healthy and delicious soup that will win over your kiddos AND get lots of vegetables in? This yummy soup is pure comfort in a bowl. The flavor is so delicate with just a hint of sweetness. The key to this soup is it's smooth consistency from using an immersion blender before serving, then drizzling with some cream and topping with crisp bacon and sage. Served with a grilled cheese sandwich, and you've got a new favorite dinner that will be requested again and again!
Butternut Squash Soup
1 tablespoon olive oil 1 tablespoon butter 1/2 cup diced carrots 2 stalks celery, diced 1 cup diced onion 4 garlic cloves, minced 1 medium butternut squash, peeled and diced 2 cups diced potatoes 32 ounces chicken broth 1 tablespoon brown sugar 1 1/2 teaspoons kosher salt
dash cayenne pepper 3/4 teaspoon dried sage
8 slices bacon, diced 1 bunch fresh sage, chopped sea salt or kosher salt heavy cream
fresh cracked pepper
In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic. Saute for 2-3 minutes or until onion is tender. Add the squash, potato, chicken broth, brown sugar, salt, and dried sage. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Use an immersion blender, or transfer soup to a regular blender and puree until smooth.
For the toppings, heat a medium sized heavy skillet to medium high heat. Add bacon and cook until crisp and browned. Remove with slotted spoon and lay on paper towels to drain. Add sage to pan and cook in drippings (add a little extra olive oil if needed) until crisp. Drain on paper towels as well and sprinkle with a little sea salt. To serve, ladle soup into bowls, top with a drizzle of cream, a sprinkle of bacon and sage leaves, and a some fresh ground black pepper.
Gather your ingredients. You will need lots of vegetables! A butternut squash, an onion, celery, garlic, carrots, and potatoes. You will also need chicken broth, brown sugar, cayenne pepper (if desired), butter, olive oil, dried sage, fresh sage, bacon, and heavy cream. Phew! It's a long list, but so worth it!
First, prepare your vegetables. I love to use my chopper for the onion, 2 celery stalks, about 1-2 carrots, and 1 large or 2 medium potatoes. Peel and chop the butternut squash.
To a large stockpot, add a tablespoon of both butter and olive oil.
Over medium heat, saute the chopped vegetables for about 5 minutes.
Add 2 teaspoons minced garlic....
....the chopped butternut squash, 32 ounces chicken broth.....
......1 tablespoon brown sugar,.....
.....1 1/2 teaspoon kosher salt, dash of cayenne pepper,.....
.....and 1 teaspoon dried sage. Bring to a boil, then turn to medium low heat, cover, and simmer for 35-40 minutes or until vegetables are tender.
Using an immersion blender, blend the soup until completely smooth.
It will turn into a velvety pot of goodness! Taste and add salt if desired.
In a small skillet, cook the chopped fresh sage in olive oil (or bacon drippings) until crisp. Remove and sprinkle with kosher salt.
The crisp bacon and crisp sage make delicious toppings.
To serve, ladle the soup into a bowl, swirl in some heavy cream, and top with bacon and sage and some freshly ground black pepper. We love to eat this soup with grilled cheese sandwiches. Our favorite is made with Gruyere cheese and apple slices grilled between two slices of gluten free bread spread with butter. It is simply elegant, yet suited for the pickiest of eaters. I hope you'll find this meal to be a new favorite for your family too!
Recipe Source: Recipe adapted from a recipe on Our Best Bites