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Spicy Butternut Squash Soup with Maple Jalapaño Bacon

19 INGREDIENTS • 10 STEPS • 45MINS

Spicy Butternut Squash Soup with Maple Jalapaño Bacon

Recipe
5.0
1 rating
Made with the secret ingredient — pears, this Spicy Butternut Squash Soup with Maple Jalapeño Bacon is both sweet and spicy, and the perfect comfort food for a chilly day. The crispy maple jalapeño bacon on top adds an extra layer of flavor and crunch, making this soup an absolute delight for your taste buds. What's more, this recipe is quick and easy to make, and full of healthy ingredients like butternut squash and pears.
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Spicy Butternut Squash Soup with Maple Jalapaño Bacon
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Jonny Tang at SideChef
Hi, I'm Jonny at SideChef! Self-proclaimed "dinner-for-one" expert because I always eat alone. Soups and stews are my favorite!
https://www.sidechef.com
Made with the secret ingredient — pears, this Spicy Butternut Squash Soup with Maple Jalapeño Bacon is both sweet and spicy, and the perfect comfort food for a chilly day. The crispy maple jalapeño bacon on top adds an extra layer of flavor and crunch, making this soup an absolute delight for your taste buds. What's more, this recipe is quick and easy to make, and full of healthy ingredients like butternut squash and pears.
45MINS
Total Time
$3.01
Cost Per Serving
Ingredients
Servings
8
us / metric
Butternut Squash
8 cups
Cubed Butternut Squash
Pear
3
Pears, peeled, cored
cut into 1-inch cubes
Yellow Onion
1
Large Yellow Onion, roughly chopped
Garlic
2 cloves
Garlic, minced
Fresh Rosemary
2 sprigs
Fresh Rosemary, leaves picked, finely chopped
Fresh Thyme
4 sprigs
Fresh Thyme, leaves picked
Fresh Ginger
1 in
Fresh Ginger, grated
Low-Sodium Chicken Stock
3 cups
Low-Sodium Chicken Stock
Ground Cinnamon
1 tsp
Ground Cinnamon
Chipotle Chili Powder
as needed
Chipotle Chili Powder
Ground Nutmeg
as needed
Ground Nutmeg
Maple Syrup
2 Tbsp
Maple Syrup
Unsalted Butter
2 Tbsp
Unsalted Butter
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Heavy Cream
to taste
Heavy Cream
optional
Maple Jalapeño Bacon
Bacon
8 slices
Bacon
Maple Syrup
1/2 cup
Maple Syrup
Jalapeño Pepper
1
Jalapeño Pepper, finely chopped
Nutrition Per Serving
VIEW ALL
Calories
268
Fat
9.0 g
Protein
4.5 g
Carbs
46.1 g
Add to plan
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Spicy Butternut Squash Soup with Maple Jalapaño Bacon
Save
author_avatar
Jonny Tang at SideChef
Hi, I'm Jonny at SideChef! Self-proclaimed "dinner-for-one" expert because I always eat alone. Soups and stews are my favorite!
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
In a microwave-safe bowl, combine Maple Syrup (1/2 cup) and Jalapeño Pepper (1). Microwave on high for 30 seconds. Set aside to infuse.
step 3
In a large Dutch oven over medium-high heat, melt the Unsalted Butter (2 Tbsp) and let it sit in the pan for about 3 minutes, stirring occasionally until the butter turns light brown and has a nutty aroma.
step 4
Once the butter turns brown, lower the heat to medium add in Yellow Onion (1) and cook until translucent, about 5 minutes. To the pot, add Garlic (2 cloves), Fresh Rosemary (2 sprigs), and Fresh Thyme (4 sprigs) and cook for another minute to release fragrance.
step 5
Then add in the Pears (3) and the Butternut Squash (8 cups) and continue cooking until the pears are tender, about 5 minutes, then add in Low-Sodium Chicken Stock (3 cups), Fresh Ginger (1 in), Ground Cinnamon (1 tsp), Chipotle Chili Powder (as needed), Ground Nutmeg (as needed), Maple Syrup (2 Tbsp), and season with Salt (to taste) and Ground Black Pepper (to taste).
step 6
Brush the jalapeño with the infused maple syrup on both sides of the Bacon (8 slices). Lay the bacon strips on a wired rack on a baking sheet. Bake in the oven for about 5-10 minutes until crispy all over. The baking time may vary depending on the thickness of the bacon. Add more time if necessary.
step 7
Bring to a simmer and cook for 15 minutes with the lid on, or until the squash is all cooked through and tender. Stir occasionally to prevent it from sticking to the bottom.
step 8
While the soup is simmering, take out the bacon once it finishes cooking. Let it sit and drain for about 5 minutes and chop them into smaller, bite-size pieces. Set aside.
step 9
Once the squash is cooked, turn off the heat and blend using a hand blender until completely smooth.
step 10
Serve the soup topped with maple bacon bits, a drizzle of Heavy Cream (to taste), and a sprinkle of black pepper.
step 10 Serve the soup topped with maple bacon bits, a drizzle of Heavy Cream (to taste), and a sprinkle of black pepper.
Tags
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Appetizers
Gluten-Free
Shellfish-Free
Dinner
Fall
Vegetables
Soup
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