One of the things I look forward to the most about fall is the shift from the lighter, brighter dishes that summer offers to the warm, cozy dishes like this Roasted Butternut Squash Soup. I came up with this recipe after suffering through a bit of an internal struggle that had to do with the fact that I was craving soup, and yet the weather outside was definitely not soup worthy. I would not be exaggerating if I told you I was tempted to crank down the air conditioning in the house to 50 degrees in order to set the proper mood!
But all of that drama was soon forgotten when it all came together – roasted butternut squash and sweet potatoes, onions, bacon, sage, toasted hazelnuts and a delicate drizzle of heavy cream. This soup is downright luxurious.
With a fridge stocked with individual servings for a week’s worth of lunches, and a tidy little container of crispy bacon, and sage toasted hazelnuts on the counter for toppings, it’s hard not to feel nurtured and thankful. To all of those suffering from soup cravings without soup weather – I see you. Winter is on its way!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
- 1 whole butternut squash (about 3 pounds)*
- 1 large sweet potato
- oil, salt and pepper
- 4 strips bacon, chopped
- 1/2 cup hazelnuts
- 1/2 teaspoon rubbed sage
- 1 onion
- 4 cups chicken or vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chipotle chili pepper
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 6 tablespoons heavy cream
- Preheat oven to 450 degrees.
- With a sharp knife, carefully cut the butternut squash into quarters, and then half each quarter. Leave the skin on, as it is easier to remove after roasting. Scrape seeds out with the edge of a spoon. Place the pieces on a foil lined baking sheet.
- Cut the sweet potato into large wedges as well, leaving the skin attached. Place them on the baking sheet, and then drizzle with oil and sprinkle with salt and pepper. Toss with fingers to coat.
- Bake for 30-40 minutes, or until the squash and sweet potatoes are fork tender.
- Cook bacon pieces in a medium skillet over medium high heat, and when almost crisp, add hazelnuts and sage, and continue to cook, stirring frequently, until bacon is done and hazelnuts are toasted. Season with salt and pepper to taste. Remove the bacon and hazelnuts from the pan to drain on a paper towel, reserving the bacon fat.
- Add bacon fat and onions to a Dutch oven or large pot, and cook over medium high heat until the onions are soft and translucent.
- Add the flesh of the roasted squash and sweet potatoes, broth, ground cumin, ground chipotle chili pepper, salt and pepper to the onions. Bring to a gentle boil, then turn heat down, puree with immersion blender and simmer on medium low heat for 15-20 minutes. Ladle into bowls, swirl in 1 TB heavy cream, and sprinkle with bacon and hazelnuts.