Butternut Squash Soup Recipe from Chef David Valencia

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Prep Time

15 mins

Cook Time

40 mins

Total Time

1 hr 25 mins

The ultimate fall soup, roasted butternut squash packed with so much flavor it'll be a new favorite!

Ingredients

1 3- lb. butternut squash or about 4 cups peeled and diced

2 tablespoons olive oil divided

½ onion chopped

3 cloves garlic minced

4 slices of bacon 1/8 teaspoon cayenne pepper

2 cups chicken or vegetable stock plus 1-2 additional cups for thinning at the end

Salt and pepper to taste

Optional garnish: sour cream, crispy crumbled bacon and/or fresh chives

Instructions

1. Peel and dice squash into small pieces. 

2. Slice onions and crush garlic cloves.

3. Chop raw bacon.

4. Next, in a large stock pot, heat olive oil over medium-high heat. Saute bacon, onions and garlic for 3-4 minutes, or until slightly brown, adding a pinch of salt as they cook. Stir in cayenne pepper and cook for 1 more minute.

5. Add stock and squash and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes (or until the squash is very tender).

6. Puree stock with a handheld stick blender or puree in batches in a regular blender or food processor, adding additional stock slowly until the soup reaches the desired consistency.

7. Season with salt and pepper to taste and garnish.

Recipe Notes

Extra Tips and a Shortcut:

If you don't want to deal with cutting up a whole squash, purchase about 4 cups of peeled, diced squash from the produce section.If you don’t care for a spicy soup, omit the cayenne pepper. This soup can be frozen (minus the sour cream) Reserve the seeds, wash and dry them then roast them with spices (so delicious)Enjoy with plenty crusty bread for dunking.

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