Unlike the rest of New York, who are holding onto summer with their fruity cocktails, inflatable flamingos and oversized hats, I"m so ready for fall. Anyone who knows me knows I'm actually already ready for Christmas, but I'll hold off on watching ELF until November 1st. My point is, butternut squash is one of my favorite fall foods, it can be used in so many different ways, many of which will end up on my blog. But butternut squash soup is one of my favorites because of it's simplicity. If you've never experimented with butternut squash or really any winter squash, do yourself a favor and start now.
Makes: 4 servings Total time: 45 minutes
- 3 3/4 cup water
- 1 vegetable bouillon cube
- 4 cups butternut squash, cubed
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 pieces of turkey bacon
- Sour cream for topping
Step 1: Bring the water to a boil in a medium pot and add the vegetable bouillon cube, stirring until it is completely dissolved.
Step 2: Add the butternut squash into the boiling water and let simmer for 10 minutes.
Step 3: Add in the onion and garlic and continue to let simmer for 10-15 more minutes, until squash is fully cooked and can be easily smashed with a fork.
Step 4: Remove from heat add in the salt and pepper.
Step 5: This step will vary based on which equipment you have in your kitchen. I always use an immersion blender to make butternut squash soup because it saves me from cleaning a blender or food processor. If you don't have an immersion blender, let the soup cool for 10 minutes and then add to a food processor or blender and blend until smooth.
Step 6: Chop turkey bacon into small pieces and add to a heated pan until crispy. Serve your soup and top with the crispy turkey bacon and sour cream.