Smartwool socks. Trendy scarves. Cozy fleece. Classy boots. Hearty soups. Ahh yes, it is fall. I am continually forgetting this simple fact, however, because I have still been leaving our windows open all night, only to find the morning mighty chilly (like 60 degrees chilly), which after the last few weeks of summer, feels like the coldest temperature ever!
What do you think of when you dream about fall? Probably pumpkins, huh? Something I’ve been trying to figure out lately is why pumpkins get all the attention this time of year? Go ahead- just look on Pinterest & you will find pumpkin everything. Pumpkin bread, lattes, cakes, muffins, soups, raviolis…. the list goes on & on. Now don’t get me wrong; those all sound quite autumn-like, but what about squash? Why must pumpkin get all of the love?
I’m definitely not saying I want to start drinking squash spiced lattes or anything, but I just think squash deserves a little more credit. Butternut squash is my most favorite of all squashes because it’s a bit sweet & has just the most incredible flavors on its own. I was quite devastated that none (as in zero) of my BNS plants came up this year. Well, that’s kind of a lie- they came up, but they just got dominated by the thousands of zucchini plants nearby. Turns out you shouldn’t plant a thousand of anything so close together. Whoops! That kind of squelched my big plans for weeks & weeks of squash entires, but what can you do?
This squash soup that I bring to you on this fine fall day didn’t come from squash grown in my garden, but it did come from a garden nearby, as I purchased it in all its gloriousness from our local farmer’s market. Probably the only thing I don’t enjoy about fall is the end of our market on Fridays. John & I have been pretty diligent about going every Friday & this past week, I was even smart enough to plan my meals before going, so I knew what I should get! I’ve also been taking advantage of the (free) yoga at the park where the market is held, too, which is another thing I will greatly miss now that it’s over.
While John & I aren’t huge soup people, we can totally get behind this one. And you know why? Oh, because it’s served with crumbled bacon! Unfortunately my bacon didn’t make it for the pictures (I burned it. A much better food blogger would have bought more bacon & cooked it again for the pictures, but I’m lazy & didn’t). Please be bold & follow with me in this squash+bacon trend. It will probably the most scrumptious thing you will ever taste this fall, especially when the soup is doused in fresh time like this one is. Of course, if you are a vegetarian you can forgo the whole bacon grease drizzles & bacon crumbles. You could probably try using some vegetarian-friendly bacon options, but we stick to the real deal around here, so I’m not sure how the flavor would compare.
All you summer lovers, go ahead & comfort yourselves with this thick & creamy soup. Dust off your down vests & trusty flannels. Embrace the fresh fall breezes & rich colors that will soon be flooding our trees because they last for hardly a moment. Fall is here- you may as well embrace it!
Butternut Squash Soup with Bacon
- 1 tbsp olive oil
- 2 cups (2 medium) yellow onions, chopped
- 1 tsp curry powder
- *6 cups (about 2.5 pounds) diced butternut squash
- 2 granny smith apples, peeled & diced
- 2 tsp thyme
- 2 15-oz cans white beans drained & rinsed
- 1/2 tsp salt
- 4 cups vegetable broth
- 2 cups water
- 1-2 slices of bacon per person (save drippings)
In a soup pot, heat the olive oil over medium-high heat. Add the onion & curry powder & cook for 3 minutes. Add the butternut squash**, apples, thyme, beans, salt, broth, & water. bring to a boil. Reduce the heat & cook for about 15 more minutes.
Fry up the bacon until very crispy. Save a few tbsp of the bacon drippings & drizzle into the soup. Just before serving, crumble the bacon over the individual bowls.
*The original recipe calls for cutting the squash in half, removing the seeds, cutting away the skin, & then chopping it up. I found it much easier to cut the squash in half, remove the seeds, & then roast it at 400 degrees for about 20 minutes on a cookie sheet with 1 inch of water, covered in tin foil.
**Either roast the squash or cube it up & add to the soup- it will take longer to cook the cubed uncooked squash in the soup.