I don’t have many soup recipes in my archives, maybe three. I’m embarrassed. The truth is Southern California is too darn hot for soup so I have a huge respect for people who can spoon gazpacho like there’s no tomorrow.
But fall is here and it seems like butternut squash soup recipes are a dime a dozen, so why should you make mine? Because of the flavor. I think roasting the bacon with the squash was the best idea I’ve had in years.
The squash ends up bubbling in the bacon fat and sucking up all of that smoked taste…oops.
Diced onions sweat with the herbs, garlic, and spice. This might be the best soup I have ever tasted in my entire life.
If the pistachios and chili oil don’t do it for you, just don’t add them. You’re in charge of this soup, but the nuts offer a nice salty crunch, and the oil is like a delayed Bruce Lee karate chop to your throat. Nobody expects butternut squash soup to be spicy but it works.
When you roast any vegetable the natural sugars should start to caramelize. Crispy burnt bits are a-ok and encouraged.
The squash should be ready when you can poke them easily with a sharp knife, but your just going to blend all of it so it doesn’t matter if you cook it on the longer side.
Unbelievably ridiculously easy good soup should be the title.
Have a great weekend!
Butternut Squash Soup with Pistachios and Chili Oil
- 1 large butternut squash
- 2 tablespoons olive oil
- 3 slices bacon uncooked and chopped.
- 2 tablespoon fresh chopped thyme divided
- Salt and cracked black pepper
- 2 teaspoons chopped jalapeno
- 1/4 cup olive oil
- 1 cup diced onion
- 2 cloves garlic chopped
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon ground nutmeg
- 4-5 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup chopped pistachios
Preheat the oven to 385 degrees F
Trim the ends from the squash and cut in half. Discard the seeds.
Peel the squash and cut into small dice about 1-inch square.
Transfer the diced squash to a bowl and add the olive oil. Toss well coating all of the squash.
Place the squash onto a large baking tray and add the chopped bacon and 1 tbsp of the chopped thyme. Mix together.
Season with salt and pepper and bake in the oven for 45 minutes and the squash can be pierced easily with a knife. About halfway through cooking move the squash around to promote even cooking.
Combine the diced jalapeno and 1/4 cup olive oil and set aside.
In a pan over medium heat, cook the diced onion until soft.
Add the garlic, tarragon, nutmeg and remaining 1 tbsp of chopped thyme and cook for 2 minutes.
Transfer all of the squash including bacon and bacon fat from the tray to a blender or food processor and add the onion mixture.
Add 3 cups of chicken broth and blend on high power.
Using a wooden spoon, move the squash around the blender and add 1 more cup of broth.
Blend on high until smooth and lump free.
Transfer the mixture to a 2-quart pot and bring to a simmer.
Add the cream and stir.
Add more broth if you prefer the soup to be thinner at this part.
Pass the chili oil through a small sieve and discard the diced chili.
Serve the soup in bowls and garnish with some chopped pistachios and a drizzle of the chili oil on top.