WEEKDAYS 1e|12c|p

Bacon Butternut Squash Soup

Carla Hall
Servings: 6
30 to 60 min

Fall Soup

  • Ingredients
  • step-by-step directions
Bacon Butternut Squash Soup
  • 1/4 pound bacon (chopped)
  • 1 butternut S=squash (peeled, 1/4-inch dice)
  • 1 yellow onion (diced)
  • 1 cup red cabbage (shredded)
  • 4 cups chicken stock
  • 1/2 baguette (1/2-inch cube)
  • 1/4 cup pear (very finely diced)
  • 1/4 cup aged white cheddar cheese (shredded)
  • 1/4 cup parsley (chopped)
  • Extra-virgin olive oil
  • Salt and pepper (to taste)
  • In a large Dutch oven over medium heat, add a few tablespoons of olive oil. Add the bacon and crisp, allowing the fat to render. Once bacon has crisped, add the butternut squash, onion, and cabbage. Saute over medium until squash and cabbage has softened, about 10 minutes. Add the stock and bring to a boil, season and simmer for 20 minutes. Season with salt and freshly ground pepper.
  • Meanwhile in a separate skillet, add a few tablespoons of olive oil and over medium-high heat. Add the baguette and toast until golden brown. Drain to a paper towel-lined plate.
  • In a small bowl, toss together the pear, cheddar, and parsley.
  • Ladle the soup into bowls and top with crisped bread and the pear-cheddar garnish.
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