Squash and Bacon Cream Soup

  • Difficulty: Basic
  • 30 minutes
  • 2 servings

It’s hard to resist the crisp-smooth play or the salty vs. sweet game on a plate or in a bowl. This is what we’ve got here, where an ultra-smooth and sweet butternut squash blend, mixed with heavy cream, play so well together with the crispy, salty fried bacon. We feel that it’s quite irresistible.

Ingredients Needed for Squash and Bacon Cream Soup

1 tablespoon butter
1 tablespoon olive oil
1 onion, diced
4 ounces of bacon, sliced
1 pound butternut squash, cubed
2 cups of chicken stock
¼ cup heavy cream
pumpkin seeds for garnishing

How to Cook Squash and Bacon Cream Soup

  1. Melt the butter with the olive oil in a cooking pot over low heat, then cook the onion until tender.
  2. Add the bacon and stir a bit, add the squash and chicken stock, season with salt and pepper, and bring to a simmer. Cover with the lid and simmer for 10-15 minutes or until the squash is tender and slightly firm.
  3. Remove from heat and transfer the cooked bacon and veggies to a blender. Blend them.
  4. Strain the blended mixture into a bowl using a strainer and a spatula, discard the pulp, and add the heavy cream. Mix.
  5. Serve the cream soup in a soup cup, garnished with fried bacon and pumpkin seeds.

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