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Roasting the butternut squash before blending concentrates its sweetness and gives this creamy soup deeper caramelized flavor. Crisp bacon, thyme, nutmeg, and a modest amount of cream balance the naturally sweet squash with smoky and savory notes.
Per serving (recipe serves 6)
Actual values can vary with brands, amounts, and preparation.
Adjust this recipe around your kitchen and preferences.
Heat the oven to 425°F (220°C).
Toss the squash with the olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread in a single layer on a baking sheet.
Roast for 30–35 minutes, until completely tender and lightly caramelized.
Meanwhile, cook the bacon in a large soup pot over medium heat for 7–9 minutes, until crisp. Transfer the bacon to a paper-towel-lined plate, leaving 1 tbsp rendered bacon fat in the pot. Discard any excess rendered fat.
Add the onion and cook for 5–6 minutes. Add the garlic and cook for 30 seconds.
Add the roasted squash, chicken stock, dried thyme, nutmeg, remaining ½ tsp salt, and remaining ¼ tsp black pepper.
Bring to a gentle simmer and cook for 10 minutes.
Remove from the heat and carefully blend with an immersion blender until completely smooth.
Return to low heat. Stir in the heavy cream and warm for 2–3 minutes without boiling.
Divide among 6 bowls and distribute the crispy bacon evenly over each serving. If using the optional pumpkin seeds, divide them evenly over the bowls.
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