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May 25, 2016 By eatwhatweeat 1 Comment

Butternut Squash and Roasted Garlic Soup with Bacon and Blue Cheese

I just don’t tend to get excited about soup.  Even in winter.  But occasionally, just occasionally I do have it and when I do I usually end up loving it.  There are so many chances to build layers of flavour here, from the roasting process which adds caramelisation and a much deeper flavour than steaming or boiling, to the whole bulb of garlic which softens as it roasts in the oven, to the final touches with some pungent blue cheese crumbles, some salty bacon and the crunchy pumpkin seeds scattered on top.

Butternut Squash and Roasted Garlic Soup with bacon and blue cheese: This butternut squash soup is rich, velvety, and finished with sharp blue cheese crumbles, crispy bacon and the crunchy pumpkin seeds.

I never throw away the seeds as they are rich in calcium and zinc.   Often I use them as a topper to the squash or pumpkin I’m cooking.  Because it feels natural that they are there, and the contrast of texture is really nice.  Even if I’m not going to use them in the recipe, they are so tasty just as a snack on their own – like a cross between roasted nuts and popcorn!

This butternut squash soup is rich, velvety, and finished with sharp blue cheese crumbles, crispy bacon and the crunchy pumpkin seeds.

Roasting the garlic and the seeds along with the squash.

 

Its nice to have a touch of bacon, because well, bacon.  I felt I could’ve been on shaky territory serving this butternut squash soup for dinner but I figured the bacon crumbled on top just saved me.  Not that my husband would ever have a bad word to say about something I cooked, he is so polite in that way.  But he is definitely a meat eater.   I sometimes like to cut back, and something like this is a nice compromise for both of us.

This butternut squash soup is rich, velvety, and finished with sharp blue cheese crumbles, crispy bacon and the crunchy pumpkin seeds.

Butternut squash seeds plus crumbled bacon: Had to stop myself from just eating this!

I have to say, our kids did not eat this.  I didn’t offer any blue cheese or bacon and it was still rejected.  However I did get them to dip some mini bagels into the soup.  In a way, I was kind of pleased that the baby didn’t want this, because it showed that he is so used to eating whole foods with his hands, the Baby Led Weaning way.  He just kept trying to grab the soup rather than be spoonfed and seemed frustrated with the texture.  He has never been given pureed food, instead choosing to gum/gnaw on whatever we were eating that he liked the look of.

Butternut Squash and Roasted Garlic Soup with Crumbled Bacon and Blue Cheese
 
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Cook time
1 hour
Total time
1 hour
 
This soup is rich, velvety, and finished with sharp blue cheese crumbles, crispy bacon and the crunchy pumpkin seeds.
Author: Becky | EAT what we EAT
Serves: 4 bowls
Ingredients
  • ½ butternut squash, seeds reserved
  • 1 bulb of garlic
  • 1 cup chicken stock
  • 5 strips of bacon
  • Squeeze of lemon
  • 100g/1/2 cup blue cheese
  • olive oil
  • salt and pepper
Instructions
  1. Heat the oven to 200c/375f.
  2. Wash the seeds under some cold running water in a colander to separate the pulp. Dry on a paper towel and set in a small oven proof bowl. Lightly toss with olive oil and salt.
  3. Cut the ends off of the bullb of garlic and set it inside the pumpkin well. Drizzle olive oil over the squash and the garlic and season well. Place the seeds into the oven too. Roast for 20 minutes or until the garlic is soft, then take out the garlic and the seeds. Continue roasting the squash for another 30 minutes or until soft through when pricked with a fork.
  4. Take the squash out of the oven and place the bacon in the oven to crisp up, about 10 minutes.
  5. In the meantime, scoop the flesh out of the skin and place in a blender.
  6. Squeeze the cloves of roasted garlic out and place in the blender.
  7. Heat the chicken stock and add that to the squash.
  8. Add the squeeze of lemon and blend until smooth. Check for seasoning and add salt and pepper to taste.
  9. Once crisp, drain the bacon on paper towels and crumble on top. Garnish with seeds and blue cheese crumbles.
3.5.3208

 

This butternut squash soup is rich, velvety, and finished with sharp blue cheese crumbles, crispy bacon and the crunchy pumpkin seeds.

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Comments

  1. Sarah @ cookathome.info says

    December 22, 2016 at 2:49 pm

    Love the idea of bacon with butternut squash soup! Have you tried it with potatoes as well to bulk it out more? My mother used to make soup that way!
    Reply

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Hey there! I’m Becky.

I create family meals that are fast, fresh and healthy, and most importantly: will have the wow-factor with your crew. These are dishes that are pleasing to adults, yet also kid approved. I believe kids can and should just eat what we eat. Keep offering them lots of variety, don't sweat it when they go through picky phases often (totally normal) - over time they will learn to eat the foods that you eat.

Are you stuck for inspiration on what to cook for dinner? Do you cook one meal for the kids then another for the adults? Do you miss a little bit of the foodie-freedom you had before having kids? Or if you just like good food, then these recipes are for you.

About Me:
I am a UK Masterchef semi-finalist and a lover of farms, animals, travel, fitness and fashion. Originally from the US but lived in London for 15 years and now reside in the countryside 2 hours South of Sydney, Australia with my husband and two little crazy boys. I love travelling and experiencing new cultures. Cooking is my creative outlet. Read More…

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