This is one of my absolute favorite soups to make! It’s quintessentially fall. Bacon and goat cheese MAKE this soup what it is! This soup is savory, not sweet, so if you have been shying away from butternut squash soups because they are too sweet for your taste, then THIS is the recipe you need. 🙂
As usual, I skip the process photos and hobknob to dive right into how to make this delicious dinner. Double the recipe if you have a large family or one that eats a lot (or you want leftovers!) – this recipe makes about 8 cups.
1 med-large Butternut Squash (OR 4-6 cups of frozen cubed butternut squash)
16oz chicken stock or broth
1/4 to 1/2 cup goat cheese crumbles
1 cups almond milk (or milk of choice)
Approx. 1Tbsp Minced garlic (or garlic powder to taste)
Approx. 1-2 Tbsps Minced ginger ( I use the squeezy kind, fresh would work too)
Approx 1-2tsps. ground sage (to taste)
Salt to taste
Pepper to taste
STEP 1: Cook the squash
If you are using FRESH butternut squash:
There are several ways to cook a fresh butternut squash. My favorite way is to halve, de-seed, and roast in the oven at 400F for 40-45 mins, or until fork tender, then scrape out the flesh.
You can also peel and cube the squash first, then boil, microwave, pressure cook, or roast the cubes. I hate peeling the squash so I do it the above way.
If you are using FROZEN cubed butternut squash:
You can boil, roast, microwave, or – my favorite way – pop them in an Instant Pot for 15 minutes.
Regardlessof what method you use, step one is going to be cook the squash until it is tender and the flesh is mashable.
STEP 2: Cook Bacon
While the squash is cooking, cut the pound of bacon into small pieces. I like to use kitchen shears for this – it makes it sooo easy! Cook pieces in a skillet until CRISPY, but not burnt. Reserve a tablespoon of bacon grease to add to the soup (optional).
STEP 3: Puree the squash
Use an immersion blender or a regular countertop blender to puree the squash. Be careful of splatters because the squash will be HOT!
If you are using an immersion blender, add the chicken stock 1 cup at a time and blend until it reaches a thin, smooth, puree. Add garlic and ginger and blend one final time.
If you are using a countertop blender, add a little cooked squash and a little chicken stock to the blender cup and blend in batches until all the squash is pureed. To the last batch, add garlic and ginger.
Return squash puree to a large pot on the stovetop and set heat to medium.
STEP 4: Thin the soup.
Whisk in almond milk (or milk of choice) a little at a time until soup reaches desired consistency. If you need more than 1 cup of milk, switch to water so that the soup doesn’t get too milky. Reduce heat to low if it begins to bubble.
STEP 5: Season, Assemble, and Serve!
Add salt, pepper, and sage to taste. Add additional garlic and ginger as needed. Add bacon (and bacon grease if desired). Add goat cheese. Stir to mix and serve hot!
To add a little extra veggie power to this meal, you can also cook, puree, and blend in:
- acorn squash
I sometimes add a little Shakeology Power Greens too! I also like to serve this soup with cornbread or pumpkin bread. #allthingsfall 🙂