Go Back
+ servings
Creamy butternut squash soup with crunchy pistachios and chili oil.
Print

Butternut Squash Soup with Pistachios and Chili Oil

Butternut squash soup with bacon, pistachios and chili oil. This perfect fall soup is packed with flavor and will easily become your go-to appetizer.
Course Appetizer
Cuisine American
Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings 4 people
Calories 244kcal
Author foodnessgracious

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 244kcal