Fall is officially here. The temperatures are dropping and we're officially approaching comfort food season. So, who doesn't want soup that's as cozy as curling up in your softest blanket with a great book? Yes, this soup is so good, it tells a story with each spoonful. I added a touch of bacon to pop the savory flavor. Feel free to skip that part, if that's your thing. Just add an extra 2 tablespoons of olive oil. You can also sub the half-n-half for coconut milk, if you'd like to make it vegan-style. As a dinner bowl of soup, this will serve two to three people generously. As an appetizer cup of soup to be served as an appetizer or snack, you'll get three to four servings.
4 cups butternut squash, peeled, seeded, and cubed
2 oz. thick cut bacon, chopped into 1/2-inch pieces
2 tablespoons olive oil
3 large cloves garlic, grated
1 medium onion, grated
1 teaspoon salt
1/2 teaspoon ground black pepper
6 cups chicken broth
1/4 cup half-n-half
Bacon pieces, cooked
Italian parsley, chopped
Cook bacon pieces in a large skillet over medium heat. Cook until crispy and browned.
Heat olive oil in a large pot over medium heat.
Once hot, add garlic and onion. Sauté for about 2-3 minutes, stirring frequently.
Add butternut squash, salt, and pepper. Stir to coat.
Add just enough broth to cover the squash by an inch and bring to a low boil. Then reduce heat to low, cover, and allow to simmer for 20 minutes or until squash is fork tender.
Transfer the soup to a blender and puree soup until smooth.
Return soup to pot and add any remaining broth and half-n-half. Continue cooking for a few more minutes over medium heat.
Serve as is or garnish with bacon pieces, goat cheese and parsley.