Butternut squash one of my favorite parts of fall, and soup is the easiest way to prepare it. Plus, it basically tastes like autumn in a bowl, yum!

I have issues with a lot of squash soup recipes I’ve eaten. One is that they’re often too sweet. People try to make them taste like dessert with pumpkin pie spice and sugar and all that jazz. Not my thing. I want something I can eat a sandwich with and pie flavored dessert soup just won’t cut it.  My recipe is more of a hearty & savory one, and with the added cayenne, it has a little kick.

Ingredients

6 cups (about 2 large squash) seeded butternut squash

Melted butter, for brushing

3 cups chicken stock

4 strips of bacon cooked crisp and crumbled for garnish (optional)

1 onions diced

2 carrots grated

4 cloves of garlic minced

2 red bell pepper diced

4 ounces heavy cream

1/8 tsp cayenne pepper

chives

goat cheese for garnish (optional)

fresh ground white pepper to taste

salt to taste

 

Directions

Preheat the oven to 400 degrees F.

Cut squash lengthwise, remove seeds, and cut again lengthwise. 

Brush the flesh of the squash with a little butter and season liberally with salt and freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft. 

While the squash is roasting, saute in a heavy pot onion, garlic, carrots, and pepper until onions are translucent.  Add chicken stock, cayenne pepper and simmer for 20 mins. 

Scoop the flesh from the skin, an ice cream scoop works well, and add to your heavy pot of stock and vegetables.

Bring to a simmer and puree using a stick blender.  Stir in the heavy cream and return to a low simmer.  Season with salt & pepper  Garnish with chives, bacon crumbles, and goat cheese.  OMG so good!

Enjoy!