If you’ve seen some of my other recipes, you’ve probably figured out that I enjoy butternut squash. However, this is my favorite butternut squash recipe.
This is a very hearty soup that I think it restaurant-quality. In fact, a friend recently told me it was the best soup he’s ever had. I’m actually somewhat reluctant to share this recipe at all, but everyone should experience this dish at some point.
- 1 lb. butternut squash, cubed
- 1 medium onion
- 4 red potatoes
- 3 TBSP butter
- 2 cups chicken broth
- 1/2 cup milk (or cream)
- 4 slices thick-cut bacon
- 1 tsp paprika
- Salt and pepper to taste
- Preheat oven to 425F.
- Melt butter in a large pot or Dutch oven over medium heat. Add chopped onions and saute for a few minutes, stirring occasionally, until soft and translucent.
- Add potatoes, butternut squash and chicken broth. Bring to a boil then reduce heat to low, cover and simmer for 30 to 45 minutes.
- While soup is simmering, bake bacon on a foil-lined baking sheet until crisp.
- Remove soup from heat. Puree the soup with a blender (immersion or standard) or food processor until smooth.
- Add the milk (or cream) and bacon, then stir. Return soup to heat and warm over medium, but do not boil rapidly. Salt and pepper to taste. Serve.
I highly suggest baking the bacon. It will cook evenly and be crisp all around.
It’s no secret that bacon goes well with everything, but it goes really well with the butternut squash and potato base for this chowder. And I’m calling it a chowder because it’s thicker than most soups. Enjoy!