| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
- 2 1/2 lbs. butternut squash peeled, seeded, cut into 1 inch pieces
- 3/4 lb. carrots peeled, cut into 1/2 inch slices
- 2 tablespoons olive oil
- salt and pepper
- 6 strips bacon diced
- 1 onion chopped
- 4 cloves garlic minced
- 2 tablespoons fresh sage chopped
- 4 cups chicken stock
- 1 cube chicken bouillon
- 2 tablespoons curry powder
- 2 teaspoons ground cumin
- 1 teaspoon ground cayenne pepper (optional, for spice)
- (additional salt and pepper to taste)
Ingredients
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Instructions
- 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.
- In a large stock pot, cook the bacon bits until brown and crispy, about 7-8 minutes. Remove from heat and set aside.
- 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.
- 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.
- 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.
- 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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