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!
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