I am a huge fan of roasted butternut squash soup. It is so simple to make, and so versatile. This version of roasted butternut squash soup is made with bacon and crispy leeks and makes for a perfect light lunch or dinner.
This roasted butternut squash soup is even better when prepared in a gorgeous new Le Creuset dutch oven in their new color, Teal, which is exclusive to Williams Sonoma and one of my most favorite colors.
Gorgeous, isn’t it? I have had a 7 1/4 Qt Le Creuset round dutch oven for almost 15 years in a lovely green color called, “Kiwi“. It is well worn and loved, hundreds of recipes made it in from soups to braises to breads and more. The handle on the lid is cracked, the bottom is blackened from time spent over a gas flame. But it is still going strong. These pots last forever. My kiwi pot might not be as beautiful as it once was, but it is well loved and will always have a spot in my home. And now I have a new pot to go with it. Both match my seaglass color themed kitchen. And I am so excited for double batches of everything I normally make in one pot.
So shiny and new! I almost didn’t want to make a recipe in it just keep it pretty and have on my shelf as decor. But it is such an amazing pot there is no way I can’t put it to use.
I have several squash soups already on my blog but that doesn’t stop me from making more. I adore squash soups at all times of the year. This roasted butternut squash soup recipe actually started from a pan roasted squash dish my husband made one night for dinner as a side to amazing pork chops he grilled. It was one of those clear out the fridge recipes. We happened to have a butternut squash we needed to use soon along with some leeks. We had bought leeks to go with homemade chicken stock, and bacon we always have on hand.
My husband took that butternut squash, peeled, removed seeds and cubedit, added it to chopped bacon and thin strips of leeks and spread it all out on a baking sheet. The squash cooked and leeks crisped up in the fat that the bacon released as it cooked. Simple recipe yet so good. I told him how these ingredients would be great as soup too. Roast the squash in bacon fat in the oven to slightly caramelize it and add a nice smoky flavor to the squash. To keep the soup relatively simple I start with yellow onion, leek and garlic cooked in bacon fat to keep the flavor simple and yet still smoky. I always add in a little white wine and then the roasted squash is added in.
Chicken or vegetable stock is then added, the soup is simmered then pureed. No creams or dairy is added other than a swirl of yogurt on the top and that is optional if you want to keep it dairy free. It is a fairly thick soup, you can always add more stock if a thinner soup is desired. If you would like a butternut squash soup that is a bit richer with dairy you can try my Ritz Carlton Creamy Butternut Squash Soup recipe.
Simple recipe for a complex tasting soup. I love roasted butternut squash soup and I hope you all love this version as much as I do.
- 1/2 lb thick cut bacon (6-8 slices)
- 3 lb Butternut squash ( peeled, seeds removed, cut in to 2 inch chunks)
- 1/2 yellow onion, diced ( about half a cup)
- 2 large leeks
- 4 cloves garlic, peeled, minced
- 1 tsp salt (or more to taste)
- 1/2 tsp ground black pepper ( or more to taste)
- 1/2 C white wine
- 4 C chicken or vegetable broth
- Greek Yogurt
- crispy leeks
- Slice bacon in half lengthwise, then into half inch pieces. Cook in a cast iron dutch oven until crispy, stirring frequently. Remove bacon to paper towel lined plate to drain. Reserve bacon fat, saving one tablespoon for the leeks
- Preheat oven to 400 Deg. Spread butternut squash chunks on a baking sheet and sprinkle with 2 tbsp of bacon fat. Season with salt and pepper. Roast for 30 minutes, stirring and flipping chunks every 10 min, until starting to turn golden.
- Prepare the leeks. Trim off ends and any tough outer leaves. Trim off dark green tops so only white and light green remain. Cut in half lengthwise and rinse well. Cut one into 4 lengthwise sections then into smaller quarter moon pieces, set aside. Cut the other in half widthwise then trim into thin strips - about 3-4 inches in length set aside.
- While the squash is roasting, cook the onion and diced leek in the dutch oven in the remaining bacon fat. If there isn't much fat left, add a tablespoon of oil or butter. Once the onion and leek are soft and translucent, about 3-4 min of cooking, add the garlic and stir for one minute. Add in the white wine and stir then add the roasted squash.
- 5. Add 3 cups of the chicken or vegetable broth to the pan and stir. Bring to a simmer. Transfer
- mixture to a blender and blend until smooth then transfer back to the duct oven. This might
- take two batches. Add in the remaining cup of broth to the blender to clean out any squash
- mixture that might be stuck and add it all back to the dutch oven. Bring to a simmer. Taste
- and season with salt and pepper.
- 6. Heat a sauté pan with a tablespoon of reserved bacon fat and add the strips of leeks and
- sauté until crispy.
- Remove to a paper towel to drain slightly.
- 7. Divide soup into bowls. Top with a tablespoon of yogurt and sprinkle on some of the
- cooked bacon and crispy leeks. Serve with crusty bread.
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g