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Spice-Roasted Butternut Squash Soup with Bacon Crumbles
PAIR WITH
Thin and Crispy Breadsticks
(PAGE 144)
Flaky Green Onion Pancakes
(PAGE 139)
There are two ways to approach this ode to autumn soup: either peel and cut up a winter squash of your choice
(see Get Ahead on page 70)
, or take a shortcut and use precut butternut squash from the grocery store (look for it in the produce department). Instead of the usual curry powder found in most squash soup recipes, I mix a variety of spices and use the flavorful combo as a spice rub for the squash. You can make this soup vegan by using vegetable broth and garnishing the soup with some chopped smoked almonds
.
The breadsticks on
page 144
are great for dipping, but I also find that the slightly smoky flavor of green onion pancakes
(page 139)
plays well with the roasted spices and smoked bacon in this soup
.
SERVES
4 TO 6
ACTIVE TIME
15
MINUTES
TOTAL TIME
35
MINUTES
3 medium garlic cloves
1
1
/
4
tsp coriander seeds
3
/
4
tsp fe
8 black peppercorns
3
/
4
tsp sea salt
1 pinch red chile flakes
4 Tbsp [60 ml] extra-virgin olive oil
3 lb [1.4 kg] peeled butternut or other winter squash, cut into 1-in [2.5-cm] chunks
1 medium yellow onion, chopped
1 large carrot, peeled and finely chopped
1
/
2
cup [120 ml] dry white wine
6 cups [1.4 L] vegetable or chicken broth
(see page 17)
Sea salt
Freshly ground black pepper
5 strips thick-cut bacon, cooked and crumbled
1
/
4
cup [7 g] thinly sliced fresh chives
1.
Preheat the oven to 425°F [220°C].
Line two rimmed baking sheets with parchment paper.
2.
Combine the garlic, coriander seeds, fe
(Alternatively, mince the garlic and grind the coriander seeds, fe
Combine the spices with the garlic and add the red chile flakes.) Add 3 Tbsp of the olive oil and stir to combine.
3.
In a large bowl, toss the squash with the spice and olive oil mixture.
Divide the squash between the prepared baking sheets and spread out in even layers.
Roast, stirring once, until the squash is tender and browned, about 25 minutes.
4.
Meanwhile, heat the remaining 1 Tbsp of olive oil in a large soup pot or Dutch oven over medium heat.
Add the onion and carrot and sauté until golden brown, about 8 minutes.
Add the wine and cook, scraping up the browned bits, until the wine has nearly evaporated, about 1 minute.
5.
Add the broth to the pot, cover, and bring to a simmer.
Reduce the heat to low and simmer while the squash roasts.
When the squash is done, add it to the soup, scraping up and adding any spice mixture stuck to the baking sheets as well.
Increase the heat to medium, cover, and simmer for 5 minutes.
6.
Remove the soup from the heat and blend in the pot with an immersion blender or in batches in a blender, with the lid slightly ajar, until smooth.
Return the soup to the pot and warm over low heat until very hot, about 2 minutes.
Season with salt and pepper.
7.
Ladle the soup into bowls and garnish with the bacon and chives.
Serve immediately.
GET AHEAD:
This soup freezes well and doubles easily, but you’ll need to roast the squash in batches so it roasts evenly. Crowded squash won’t brown.
Refrigerate the cooled soup in airtight containers or zip-top plastic freezer bags, without the bacon or chives, for up to 4 days, or freeze for up to 3 months.