Curried Butternut Squash Soup with Bacon and Sage
The most delicious curried butternut squash soup – the perfect comfort recipe all winter long!
Servings Prep Time
4people 15minutes
Cook Time
45minutes
Servings Prep Time
4people 15minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat the oven to 400 degrees. Evenly spread the butternut squash and carrots on a baking sheet (or two, if needed). Drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes, until tender.
  2. In a large stock pot, cook the bacon bits until brown and crispy, about 7-8 minutes. Remove from heat and set aside.
  3. Add the onion to the bacon fat, and saute until cooked through and the onion begins to brown, about 8-10 minutes. Add the garlic and sage, and cook for an additional 1-2 minutes.
  4. Add the chicken stock and chicken bouillon to the pot, scraping up any brown bits. Add the curry powder, ground cumin, and ground cayenne pepper. Let simmer on low for 12-15 minutes.
  5. Return the bacon to the pot (reserve several teaspoons for garnish, if desired). Carefully transfer the roasted butternut squash and carrots to the pot. Using an immersion blender, blend the soup until smooth.
  6. If the soup is too thick, slowly add additional chicken stock until the desired consistency is reached. Season to taste with salt and pepper. Serve hot, and enjoy!
Recipe Notes

Our wine choice: the 2013 Shoofly Yarra Valley Pinot Noir. A great balance with the spicy, full-flavored soup — this red is packed with ripe fruit flavors, with a touch of vanilla and spice. Cheers!

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Curried Butternut Squash Soup with Bacon and Sage
The most delicious curried butternut squash soup - the perfect comfort recipe all winter long!
Curried Butternut Squash Soup with Bacon and Sage
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Curried Butternut Squash Soup with Bacon and Sage
Instructions
  1. Preheat the oven to 400 degrees. Evenly spread the butternut squash and carrots on a baking sheet (or two, if needed). Drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes, until tender.
  2. In a large stock pot, cook the bacon bits until brown and crispy, about 7-8 minutes. Remove from heat and set aside.
  3. Add the onion to the bacon fat, and saute until cooked through and the onion begins to brown, about 8-10 minutes. Add the garlic and sage, and cook for an additional 1-2 minutes.
  4. Add the chicken stock and chicken bouillon to the pot, scraping up any brown bits. Add the curry powder, ground cumin, and ground cayenne pepper. Let simmer on low for 12-15 minutes.
  5. Return the bacon to the pot (reserve several teaspoons for garnish, if desired). Carefully transfer the roasted butternut squash and carrots to the pot. Using an immersion blender, blend the soup until smooth.
  6. If the soup is too thick, slowly add additional chicken stock until the desired consistency is reached. Season to taste with salt and pepper. Serve hot, and enjoy!
Recipe Notes

Our wine choice: the 2013 Shoofly Yarra Valley Pinot Noir. A great balance with the spicy, full-flavored soup -- this red is packed with ripe fruit flavors, with a touch of vanilla and spice. Cheers!

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