Butternut Squash Sweet Potato Soup with bacon, blue cheese, pumpkin seeds, and lots of herbs is a delicious and cozy meal for cold autumn days.
Butternut Squash Sweet Potato Soup
Hello, everyone. Hello, Butternut Squash Sweet Potato Soup!
I am 100% excited to share my first soup this fall. Indeed, I’ve been enjoying soup a lot this season. Proof? There would be two soup ideas on this blog soon, and I don’t feel like to stop. I’ve got a theory. This might (or hopefully might not) be related to aging. Don’t get it wrong. I have loved some tasty soup for many years (Perhaps, I wasn’t a fan of it as a kid). But my love has strengthened over the course of the last couple of years. It’s like when most people can less tolerate cold when they’re getting older. Remember yourself 5 (10, 20…) years ago not wearing the hat and gloves and probably eating ice cream outside when it was cold? See what am I saying?
So, if Andrey and myself would eat salads for 95% of our dinners even during the cold seasons, we’ve been craving some hot soup with toasted bread lately.
And you know what? I am not embarrassed to accept the fact of aging as long as a cozy meal is involved. Preferably, this silky Butternut Squash Sweet Potato Soup. Normally, I would roast squash before adding into soup; however, this year I discovered the convenience of frozen butternut squash. You might say that using frozen butternut squash during the season is embarrassing. I’m not embarrassed about this thing either! After all, saving some time (Meaning: at least 30-40 minutes) is a huge bonus, isn’t it?
The combination of butternut squash and sweet potato is beautiful: irresistibly rich, smooth, and tasty. Also, when I make soup pure, I normally don’t add cream, but instead I use a lot of butter. This time I dramatically cut down on fat making this version healthier. But please don’t worry. I added some bacon (low fat though) and blue cheese (use feta alternatively) to balance the healthy side out. Also, I incorporated a lot of fresh and dried thyme and sage which made this soup very aromatic too. And some toasted pumpkin seeds on top? Yes, please!
So, if you a soup kind of person, you will certainly enjoy this Butternut Squash Sweet Potato Soup, my friends.
- 1/2 tsp. coconut oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 large sweet potato (about 400 gr.) peeled and cubed
- 1 package (700 gr.) of frozen butternut squash
- salt and black pepper, to taste
- 1/2 tsp. smoked paprika
- a good pinch of dried sage
- fresh thyme
- 200 gr. low fat bacon (Back bacon or turkey (chicken) bacon), sliced
- 1/3 cup pumpkin seeds
- 1/4 cup blue cheese or feta, crumbled
- fresh sage and thyme, to garnish
- Melt the coconut oil in a large pan and cook the onion and garlic, 3 minutes.
- Add the sweet potato and butternut squash (unfrozen) and 2-3 cups of water - the vegetables should be covered. Bring to a boil then reduce heat and simmer 10-15 minutes, covered.
- Add the thyme, sage, salt, pepper, and smoked paprika. Add more water (1-2 cups depending on desired thickness) and simmer about 10-15 minutes more. Off heat and let cool until comfortable to handle.
- In a meantime, in a separate pan cook the bacon and pumpkin seeds, 2-5 minutes, as desired.
- Using a food processor or immersion blender, pure the soup. If the soup is too thick to your liking, add a bit of more water and heat.
- When serving, sprinkle with the bacon, pumpkin seeds, blue cheese (or feta), fresh thyme, and sage.