Creamy Butternut Squash Sage Pesto Soup.
Ingredients
- 4 tablespoons salted butter or olive oil
- 3 cups cubed butternut squash
- 1 yellow onion cut into wedges
- 8 fresh sage leaves
- 2 tablespoons fresh thyme leaves
- salt and black pepper
- 8-12 cloves garlic
- 6-8 slices bacon, chopped
- 4 cups broth
- 1 teaspoon chipotle chile powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 1 tablespoon maple syrup
- 1 cup heavy creamy
- 1/3 cup basil pesto
- 1/2 cup grated cheddar cheese
- 2 teaspoons flour or cornstarch
Instructions
- 1. Preheat the oven to 425° F.
- 2. On the baking sheet, toss together the butter, butternut squash, onion, sage, thyme, salt, and pepper. Add the garlic cloves. Bake for 20-25 minutes, until the squash is tender and the garlic is golden.
- 3. Meanwhile, in a soup pot, cook the bacon until crispy, then remove and set aside for topping.
- 4. When ready, add the roasted butternut squash, onions, garlic, herbs, and any butter left on the sheet pan to a food processor/blender. Puree until smooth. Pour the puree into the pot used for the bacon.
- 5. Set the pot over medium heat. Add the broth, chipotle, paprika, nutmeg and maple. Bring to a simmer, then add cream and pesto. Toss the cheese with cornstarch, then add to the soup. Simmer until melty.
- 6. Ladle the soup into bowls. Add a swirl of cream or shreds of cheddar. Then top with bacon and sage. And done! Enjoy!
Source
Original recipe: View Original
AI Recipe Assistant
Upgrade to Premium to chat with our AI and customize recipes for your dietary needs!
Upgrade to Premium
Comments