This silky, creamy soup adds a gorgeous pop of color and a luxurious touch to any cold weather meal.
Winter meals need to be hearty to keep us moving through the cold, not so heavy they weigh us down! This butternut squash and carrot soup is a perfect addition to a winter salad that will keep you warm and satisfied throughout the day.
Fall veggies available at local farmers markets are all you need for this easy soup. Eat local! These veggies are from my local market and farm, Johnson’s Backyard Garden. Enjoy!
Butternut Squash & Carrot Soup
Time: 45 mins Serves: 4
-4 slices of bacon, cut into small pieces
-1 butternut squash, peeled and diced into 1in cubes
-3 large carrots, peeled and diced into 1 in pieces
-1 medium onion, diced
-1 garlic clove, minced
-4 cups of low sodium chicken stock
-6 sage leaves, thinly sliced in a Chiffonade
-6 sprigs of thyme, stems removed
-1/2 tbls olive oil
-2 tbls unsalted butter
-1/2 tsp cayenne pepper
-1/2 tsp red pepper flakes
-salt & pepper
In a Dutch oven, brown the bacon bits in the ½ tbls of olive oil. When the bacon is crisp, remove it from the pan and allow it to drain on a paper towel.
Add the 2tbls of butter to the bacon drippings. Add the onion, red pepper flakes, some salt and pepper, and cook over medium heat until the onions are soft and slightly caramelized. About 8 minutes.
Add the garlic; cook for 2 minutes.
Add the squash and the carrots. Stir well to coat the veggies in the onion-butter mixture.
Cover the veggies with the chicken broth. Don’t drown them. You want just enough liquid to cover the veggies.
Add the thyme and sage.
Bring the soup to a full boil, then lower to a simmer. Cook for 15-20 mins until the veggies are very tender.
Using either an immersion blender, or in a standing blender, blend the soup until it is completely pureed.
Taste for seasonings. Add additional salt and pepper if needed.
Garnish soup with a ½ tbls drizzle of heavy cream and the bacon bits.