PIONEER WOMAN BUTTERNUT SQUASH SOUP RECIPES

Steps:

• Preheat oven to 425ºF. Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated. Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking. Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth. Stir in coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.

Steps:

• Put the bacon in a large heavy pot over medium-high heat and cook, stirring occasionally, until browned and crispy, about 5 minutes. Scoop out with a slotted spoon and set aside for topping, leaving all the drippings in the pot. If you have less than a scant 1/4 cup drippings, add a bit of vegetable oil to the pan. Reduce the heat to medium. Add the onion and cook, stirring occasionally, until soft and lightly caramelized, 7 to 8 minutes. Add the squash and 1 teaspoon salt and toss to coat well in the onion mixture. Add the chicken broth and 1 cup water and bring to a boil over high heat. Reduce the heat to medium, cover and cook, stirring occasionally, until the squash is very tender, about 20 minutes. Transfer the mixture to a blender in batches and puree until smooth. (Don’t fill the blender more than halfway since the soup is hot!) Pour the pureed soup back into the pot when it’s done. Finally, add the heavy cream, maple syrup and 1/2 teaspoon salt to the soup, then stir it around and let it simmer for 5 more minutes. Give it a taste and add more salt to your liking. Top with the bacon.