I have a secret….I’ve never had any kind of squash soup. In fact, until I started gardening, I had no desire….I mean NONE….to eat squash. I’m particular about how it’s cooked. I don’t like it limp or soggy. It has to have a little bite to it. So, mashing it all into a soup was risky for me. I really didn’t think I’d like it, but I was WRONG. This soup was so yummy and rich! The 5 spice gave it such a unique flavor. I was only sad about it because I didn’t have more! I hope you enjoy this one like I did!
What you’ll need:
- 8 cups of cubed butternut squash
- 10 slices of bacon, chopped
- 1 large onion, chopped
- 5 cloves of garlic, chopped
- 2 Tablespoons fresh rosemary
- 1 Tablespoon fresh Thyme
- 1 Tablespoon salt
- 2 teaspoons pepper
- 1 teaspoon 5 spice
- 1 cup chicken broth
- 1/2 cup heavy cream
- Parsley and sour cream for garnish
Step by step:
Warm a large dutch oven or heavy saucepan over medium high heat. Chop your bacon and add it to the pot. Cook until the fat starts to turn translucent.
Add the chopped onion and continue cooking until the onions are translucent.
Add the squash and seasonings. Cook until squash starts to soften and seasonings soften.
Once squash starts to soften, pour in about 1 cup of chicken broth or veggie broth (if you want a thick soup, use your judgment. You can add a little at a time during the cook.) Bring to a boil. Cover and lower heat to low and simmer for about 20 minutes or until squash is very soft.
After that cooks, get an immersion blender and blend everything together. Add heavy cream and give it a stir. Taste test and add more salt if needed. Add parsley and sour cream to the top. Enjoy!