The other night I decided to adapt my regular butternut squash soup a bit. I made more bacon than I needed (yeah, I am shocked too) so I decided that the smokey bacon would go perfect with the slightly sweet butternut I had sitting on my counter.
There really isn't any that bacon can't make better.
Bacon Butternut Squash Soup
1/4 c. plus 2 tbsp. ghee
1/2 yellow onion, chopped
1 butternut squash, peeled and cut into large cubes
8 ounces bacon, cooked and minced in a food processor. (Set oil aside for use in this recipe.)
6 c. vegetable stock
1 tbsp. dried thyme
salt and pepper to taste
2 ounces smoked Gouda, shredded
Preheat oven to 400 degrees. In a large sheet pan, place all of the squash and coat well with the bacon grease. Cook until the squash is tender, about 20-25 minutes. Remove and set aside.
In a large dutch oven, heat 1/4 c. of the ghee over medium heat. Add the onion and cook until the onion starts to golden, about 5-7 minutes.
Add the butternut squash to the onion and stir well. Add the vegetable stock, bring to a boil and then reduce heat. Simmer 20-30 minutes.
About 15 minutes into simmering, add the thyme and stir well.
After the soup has simmered, use an immersion blender and blend until the soup is smooth. You may need to add more stock to desired consistency.
Salt and pepper to taste and add the remaining 2 tbsp. ghee, stirring until melted and incorporated.
To serve, put the soup in a warmed bowl, add 2 tbsp. of cheese in the center, using a torch to melt and soften, and then add crumbled bacon.