Butternut Bacon Soup

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Warm up with some hearty fall soup! This bright soup has a prominent autumn flavor from the squash, nutmeg, and cinnamon, but also has a bit of smoke from the bacon. The vinegar helps cuts the sweetness by introducing a little sour. Overall, absolutely perfect for a blustery day as the seasons change.

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We used wild mushroom and sage olive oil and pumpkin spice white vinegar from our friends at Coteau des Prairies Olive Oil Co.

Butternut Bacon Soup
Print Recipe
This delicious fall soup is great hot or cold.
Servings
6
Servings
6
Butternut Bacon Soup
Print Recipe
This delicious fall soup is great hot or cold.
Servings
6
Servings
6
Ingredients
For Roasting
For Soup
Servings:
Instructions
  1. Preheat oven to 400 degrees. Mix the first set of ingredients (butternut squash through salt/pepper) in a bowl. Empty onto a greased baking sheet and roast in oven for 15 minutes. Remove, stir, and return to oven for another 15 minutes, or until squash is easy to squish with a fork.
  2. Meanwhile, cook the other four chopped strips of bacon in a dutch oven over medium heat. Once crispy, move to a paper towel to soak up grease. Keep this bacon to the side to use as a garnish. Do not pour out bacon grease.
  3. Return pot to stove on medium heat. Add baked squash mixture to the dutch oven, along with thyme. Cook, stirring frequently, for about 2 minutes.
  4. Add chicken stock to pot, starting with about 3 cups. Use an immersion blender to smooth out the entire mixture. Continue to add chicken stock until desired consistency is reached.
  5. Add additional spices and more salt/pepper if needed. Add vinegar and stir until combined. Serve with bacon garnish. Excellent hot or cold.
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Butternut Squash Macaroni and Cheese

A fall favorite, featuring warm squash, hearty noodles, and a variety of cheese. This is The Carrot Seed’s owner’s favorite recipe.

recipe, macaroni, squash
Butternut Squash Macaroni and Cheese (AKA- Squasharoni)
Print Recipe
Servings Prep Time
4 people 40 minutes
Cook Time
60 minutes
Servings Prep Time
4 people 40 minutes
Cook Time
60 minutes
recipe, macaroni, squash
Butternut Squash Macaroni and Cheese (AKA- Squasharoni)
Print Recipe
Servings Prep Time
4 people 40 minutes
Cook Time
60 minutes
Servings Prep Time
4 people 40 minutes
Cook Time
60 minutes
Ingredients
Step 1
Step 2
Servings: people
Instructions
Step 1
  1. Part 1: Preheat oven to 400 degrees. Peel the butternut squash, scoop seeds, and cut squash into one inch cubes. Place the squash in a metal sheet pan and drizzle with olive oil. Sprinkle with seasonings. Bake for 20 minutes, stir, and bake for another 20 minutes. Then, reduce oven temp to 375 degrees.
Step 2
  1. Cook pasta according to package. Meanwhile, put previously baked squash, heavy cream, chicken stock, and cheeses into a bowl and mix. The squash will get squishy and not stay cubed. Stir in cooked pasta. Pour all into a sprayed 9x9 baking dish. Sprinkle with remaining cheddar and mozzarella cheese and then breadcrumbs. Loosely cover the pan with tin foil. Bake for 20 minutes. Remove pan from oven, take off foil, and return to oven uncovered for another 40 minutes. Let cool slightly before serving with more cheese sprinkled on top.
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