Winter Squash Soup with Bacon Recipe

Name: Winter Squash Soup with Bacon Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 ½ pounds red kuri, (cubed (substitute kabocha, acorn or butternut squash)); 2 cups chicken broth; 1 cup water; 1 clove garlic, (sliced); 4 slices bacon; 1 onion, (diced); Juice of ½ - 1 lemon; Herbs of choice – basil, cilantro, parsley, optional; 1 dollop crème fraiche, (optional); Sea salt (and pepper, to taste)

Seasonal Soups

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Is there anything more nourishing and warming than a creamy winter squash soup in the middle of winter? Winter squash soup is so easy to make and you can use a variety of different squashes depending on what’s available in your area. My friend Julie Garren, a personal chef, came up with this recipe using red kuri squash.

This rich, beautiful winter squash soup is made with red kuri squash (also called red kabocha or scarlet kabocha). The flesh is dark orange with a dense dry texture. Like so:

How to Make a Winter Squash Soup with Bacon

I only discovered it a couple of years ago and it has become my favorite winter squash as I love its silky chestnut-like taste. A green kabocha, acorn, or butternut squash can substitute if you can’t get your hands on a red kuri. Blended soups are easy to make and lend themselves to endless flavor combinations. In this case, bacon and caramelized onions are brightened with a touch of lemon juice.

Enjoy!

Winter Squash Soup with Bacon Recipe

Winter squash soup is so easy to make and you can use a variety of different squashes depending on what's available in your area.

Course Main Course, Soup

Cuisine American

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 3 servings

Author Craig Fear

Ingredients

2 ½ pounds red kuri, cubed (substitute kabocha, acorn or butternut squash)
2 cups chicken broth
1 cup water
1 clove garlic, sliced
4 slices bacon
1 onion, diced
Juice of ½ - 1 lemon
Herbs of choice – basil, cilantro, parsley, optional
1 dollop crème fraiche, optional
Sea salt and pepper, to taste

Instructions

Peel and dice the squash into big chunks.
Place the squash, water, broth, and garlic into a pot and bring to a boil. Reduce the heat to a simmer with the lid cracked. Simmer for 20 minutes till the squash effortlessly breaks up with a fork.
While the squash is simmering, cook the bacon until crisp and fat has rendered. When the bacon is done, drop the bacon into the squash and remove half the fat from the pan.
Add the onion to the hot pan with the remaining bacon fat. Caramelize the onions on medium heat. Cook the onions till they are brown and melted stirring frequently and without salt. Add the onions to the squash and turn off the heat.
Blend all the ingredients together in batches until smooth and creamy. Finish with lemon juice and sea salt and pepper to taste.
Top with herbs of choice and a dollop of crème fraiche.

Looking for more winter soup recipes?

Check out any of these cookbooks for more hearty, nourishing recipes like the one above:

The New England Soup Factory Cookbook (a personal favorite)

Soups, Stews and Chilis (a great collection from Cook’s Illustrated)

Good and Garlicky, Thick and Hearty, Soul-Satisfying, More-Than-Minestrone Italian Soup Cookbook (for hardcore Italian food lovers only!)

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About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.