Bacon Chipotle Butternut Soup

A creamy butternut squash soup that balances the sweetness of the squash with the salty smokiness of bacon, shredded Gruyere cheese, fresh sage and a bit of chipotle pepper to make it dance on your tongue.

My friend had given me some butternut squash and my mom had some beautiful sage still growing in her garden at Thanksgiving, so I thought I’d try making some Butternut Sage soup … but then somehow, that just wasn’t enough flavor for me, so I had to keep going … I added chipotle powder and a little extra cheese and some more fresh sage and bacon on top. Finally, THIS was a soup my finicky tastebuds would allow.

I know, they sound really haughty and discriminating, right? Hey taste buds … seriously, what’s wrong with butternut sage soup? I have to apologize for their bad manners … I just have some seriously picky taste buds. They wanted more flavor. more kick. more savory … I’ve told you about my aversion to the sweetness of squash, haven’t I? I just want winter squash to be … less … sugary. (And yeah, I don’t like sweet potatoes either … but somehow I have managed to find a couple ways to enjoy them.)

This soup finally satisfied my finicky palate. I hope your tastebuds find it lovely too.

Bacon Chipotle Butternut Soup

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Ingredients

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• 1/2 Tablespoon avocado oil
• 1 1/2 cups of cubed, peeled butternut squash
• 1/2 Tablespoon olive oil
• 1/2 of a yellow onion, peeled & chopped
• Several fresh sage leaves, chopped
• 1 jalapeno (a red one, preferably, more or less to taste)
• 1 1/2 cups chicken or vegetable broth
• 1/2 cup milk
• 1/2 cup shredded gruyere cheese
• 2 oz. Greek cream cheese
• 1 – 2 teaspoons chipotle powder
• 1 teaspoon Red Robin Seasoning
• 3 strips of bacon, cooked & crumbled
• Salt & freshly ground pepper, to taste
• For the top: Extra shredded Gruyere cheese, crumbled bacon & extra sage

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Instructions

1. Preheat the oven to 350 F. Toss the cubed butternut squash with the avocado oil and set on a baking sheet. Roast at 350 for 25 – 30 minutes or until the squash is nice and tender.
2. While the squash is cooking, heat a medium saucepan over medium heat and swirl the olive oil around in the pan. Add the onion and cook until it’s soft and translucent. Stir in the sage, jalapeno and broth and cook for a few minutes longer until the pepper is soft.
3. When the squash is nice and tender, put it in a blender with the sauteed onion mixture, cheeses, chipotle powder and seasoning. Blend until smooth.
4. Return the squash mixture to the pan, stir in the bacon and warm to desired temperature. Add salt & freshly ground pepper to taste.
5. Top with extra shredded gruyere, crumbled bacon and chopped fresh sage leaves.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Foodie Friends Friday, Weekend Potluck and Hearth & Soul Bloghop.