I’m so excited to share this post with you today! This recipe. You guys. I really thought I knocked it out of the park last week with the most ridiculously delicious pumpkin cheesecake. I gotta be honest though, I’m more of a savory/salty kinda gal than a sweets one. So this butternut squash soup with bacon AND goat cheese AND pistachios is really just the perfect thing.
I’d never worked with butternut squash until my mother-in-law bestowed one upon us after one of our holiday gatherings in Maryland a couple years ago. She ran out to the car as all the kids were packing things into our respective cars, and I caught a glimpse of her placing some sort of squash in our trunk. A couple days later, I got a perplexed text from my sister-in-law in Chicago, “Did you have a butternut squash in your trunk too?”
I’m not sure what she ended up making with hers, but I promptly scoured Pinterest for a recipe for butternut squash soup. Our first attempt a few years back was not nearly as glorious as the recipe before you now. But I do
apologize for the unhealthiness accept your gratitude for the deliciousness of this recipe.
The initial inspiration for this recipe came from this one over on Half Baked Harvest – her food photos are simply amazing. I saw one photo of her soup on Pinterest and knew I wanted to try something similar. The flavors I aimed for were quite different, but I always love pointing back to my source of inspiration when I can!
- 1 medium butternut squash, peeled, seeds scooped out, and diced
- 2 large carrots, peeled and diced
- 1 onion, diced
- 1 apple, peeled, cored, and cubed
- 2 cloves of garlic, minced
- 1 tsp fresh thyme
- ¼ tsp dried sage
- ½ tsp salt
- ¼ tsp pepper
- 1 bay leaf
- 32 oz vegetable broth
- 1 c heavy cream
- 1 package of bacon
- 4 oz package of goat cheese
- Shelled pistachios
- Place bacon in a cold pan, heat to medium and cook till crispy. Set on paper towels to cool. Reserve bacon grease. Once bacon is cool, crumble into small pieces.
- Add 3 Tbs bacon grease to a large stockpot and heat over medium. Add carrots, onion, and diced butternut squash and sauté for 5-7 minutes, or until veggies start to soften.
- Add apple, thyme, sage, salt, and pepper, and sauté 3-4 more minutes. (Add another Tbs of bacon grease if necessary.)
- Add garlic and sauté one more minute, then add vegetable broth, scraping the delicious bits off the bottom of the pan. Add bay leaf. Bring to a boil, then reduce heat and simmer 6-8 minutes, or until the veggies and apples are soft. Remove from heat and let cool slightly.
- Remove bay leaf and use an immersion blender to blend the soup to a smooth consistency. Alternately, you can carefully blend the soup in batches in a blender. (Side note - if you don't have an immersion blender, it's a worthwhile investment - perfect for soups, smoothies, salsas, and other things - we use ours all the time!) Once the soup is smooth, stir in the heavy cream.
- Serve topped with bacon, goat cheese, and pistachios. Drizzle with a little extra heavy cream to make it pretty. Enjoy!
We use this Cuisinart Immersion Hand Blender and absolutely love it!
(Full disclosure – That’s an affiliate link above, so I’ll receive a small percentage of your purchase if you click through the link. I appreciate your help in keeping This Wild Season up and running!)