As the name suggests, Loaded Butternut Squash Soup is similar to its cousin, loaded baked potato soup but replaces the potatoes with squash for no other reason than I have lots of squash at the ready. Creamy, cheese and smoky, this soup has all the elements of a comfort meal as the weather, supposedly, starts to turn cool and the nights stretch further into the days.
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I’m sitting here writing about soup, comfort food and cooler weather and it’s so hot outside our air conditioner is running and I’m contemplating a swim later on. Yet here I am, tongue burn from this soup I just snarfed down. Apart from the shorter days, it doesn’t feel very autumnal here in central Indiana. Speaking of autumn, look at this recipe for Sticky Sage Roasted Butternut Squash I just posted.
This is one of those welcoming plonk-yourself-on-the-couch type of comfort meals that’s perfect for a Sunday night huddled in front of the fireplace watching the telly. Or make it on the weekend for a quick reheat for a Monday night quickie served with buttered toast. Although the cooler weather seems but a distance memory right now (I just opened the front door to retrieve an Amazon package and was blasted by heat and humidity), I can’t complain; I used to live in Alberta, Canada and snow could easily arrive in September and always in October. So for now I’ll enjoy my Loaded Butternut Squash Soup in semi-blistering temps, and love the fact I can still swim in our pool for a bit longer. How’s the weather fairing where you’re located? Any signs of autumn yet? Toodles for now, Lovoni xo
LOADED BUTTERNUT SQUASH SOUP
Ingredients
- 10 strips bacon, chopped
- 1 cup diced onion
- 4 garlic cloves, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- A good pinch of sea salt and freshly ground pepper
- 1/4 teaspoon ground nutmeg
- 4 cups whole milk
- 2 cups chicken or vegetable broth, approximately
- 3 1/2 lbs butternut squash, peeled, halved, seeded and chopped
- 6 green onions, thinly sliced
- 2 cups grated cheddar cheese
- 1/3 cup sour cream
Instructions
- Cook the bacon in a large pot over medium-high heat until golden and crispy. Remove the bacon to a plate lined with paper towel to drain. Reserve 2 tablespoons of bacon fat and discard the remainder.
- Add the onion and garlic to the same pan. Cook over medium-high heat for 5 minutes or until the onion is softened.
- Add the butter and stir occasionally until the butter is melted. Add the flour, salt, pepper and nutmeg. Stir, cooking the flour, for 30 seconds, until the flour is bubbling and smells toasted.
- Whisk milk and 2 cups of broth into the flour mixture, whisking until no lumps remain. Add the squash. Bring to a boil then reduce heat to medium-low. Cook, partially covered, for 15 minutes, stirring occasionally, or until the squash is tender.
- Add the bacon, green onion and cheese, reserving a little of each for garnish if desired. Add the sour cream and stir to combine. If the soup is too thick for your liking, then add some extra broth.
- Ladle the soup into warm bowls. Top with bacon, green onions and cheese. Serve immediately.
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