Swanson® Chicken Broth is mixed with a comforting purée made of butternut squash, pears, and fall spices with a hint of chipotle.
| Prep Time: | 40 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (3 pound) butternut squash – peeled, seeded, and cubed
- 1 pinch salt and ground black pepper to taste
- 1 tablespoon olive oil
- 8 strips maple-flavored bacon, chopped
- 1 large white onion, chopped
- 2 red pears – peeled, seeded, and chopped
- 2 cloves fresh garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon dried thyme
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground dried chipotle pepper
- 3 cups Swanson® Chicken Broth
- 1 teaspoon sour cream for garnish
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
- Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper.
- Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.
- Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.
- Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson® Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.
- Puree the soup in a blender or food processor in small batches.
- Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!
- Instead of a food processor or blender, you can puree soup using an immersion blender.
- When using a blender or food processor to puree hot liquids, cover the center hole of the lid with a clean towel to prevent spatters.
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Nutrition Facts
| Calories | 181 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 602 mg |
| Sugars | 9 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
It was so delicious, a bit thick, would add an extra cup of broth next time. Also used 3 one pound bag of butternut squash cubes, and roasted on a pan for 20 minutes.everything else the same.
I made this recipe almost as written. Instead of baking the chunks of squash, I prebaked a whole one & scooped out the soft flesh; much easier. After cooking everything (omitting the hot pepper), I threw the bacon back into the pot & blended it all with a stick blender. Finally added some 1/2 & 1/2 to desired texture, omitting the sour cream. I enjoyed it, but my husband let me eat his serving!
I made this for Thanksgiving and it was a real hit. I used it as an appetizer and made it just as it was written. It has become a regular request two years in a row.
This was delicious! Only change I made was used 1 tsp of Penzey’s pie spice in place of the cinnamon & nutmeg. I used 1/2 tsp of cayenne pepper instead of chipotle powder. I also used an emulsion blender which just made life easier. I served with brie and pear grilled sandwiches . Yumm
Excellent!!!! I made it twice in one week. A super hit. I used an emulsion blender right on the pot. Easier and worked great.
My family LOVES this soup! I usually roast the butternut squash when the oven is already hot and then put it in the fridge. Then when I’m ready to make soup it goes really fast. I never have pears at home, but I do have those squeeze packs of unsweetened apple sauce. I throw in two of those. I use a whole carton of chicken broth. If I don’t have chipotle I use 1-2 tsp of chili powder and 1/4 tsp of cayenne pepper. It’s soooo good with grilled cheese sandwiches!!
I made a bacon jam to go with it. AMAZING
This is fantastic! I didn’t have fresh garlic or chipotle, so I made do with 1/4 tsp of granulated garlic and replaced the chipotle with ancho chili powder. The only other change is that I used 2 medium/largish asian pears, and it came amazing tasting. This is definitely a keeper.
This thick, spicy, nutritious soup has become one of my favorites. It’s a wonderful fall dish, but is very nutritious anytime, and is a wonderful company dish, too.
Delicous! I made this in the Instant Pot. I added some carrots and 1 sweet potato. Since my bacon wasn’t maple-flavored, I added a little maple syrup. Nice balance of sweetness and subtle spiciness.
We have made the soup many times and it is delicious! However last night my husband made it even better by smoking the butternut squash on the grill using pear wood for 45 minuets. The smokey tones enhanced the taste of the squash and took the soup to a new level.
Awesome!!!
It was easy to make and satisfied my hunger.
Everyone loved this! I could not find maple bacon so I just used regular bacon!
Wow! This is the most flavorful butternut squash soup recipe I’ve tried yet. I don’t like to cut up fresh squash, so I baked it first which can be done ahead of time. Then, I was able to combine all ingredients when ready on the stovetop and use the immersion blender. My husband is already asking me to make it again.
I found this recipe searching “vegetarian squash soup” recipes on this site but made it anyway, without the bacon. (I’m a bacon-lover but had been asked to bring vegetarian soup to a potluck). I substituted olive oil for bacon fat, and considered adding some maple syrup, but the pears made it sweet enough already. I also used veggie bouillon cubes for the stock. Guests loved it!
Only thing I changed was the addition of some cayenne pepper to make it even spicier! This was DELISH!!
This was horrid. It was like a pear apple sauce. Even my hubby looked at me and said, “I’m glad you made bread.” I must be a butternut lover and this had too much pear and it was thick (I saw that comment a few times). I really did follow the recipe perfectly, even went out to buy yellow onions and chipolte chile powder. Nope. Never again. Ordering pizza now. ALSO>>>>> I used the magazine recipe Nov 2017. IT DOES NOT SAY TO ROAST BUTTERNUT LIKE THIS RECIPE DOES. might have made a difference….
This is an elegant soup with just the right balance of sweet and hot. I would increase the chipotle a bit next time. Of course the bacon is the frosting on the cake!!
We truly enjoyed this soup and I made a lot of it, so I could freeze some for those cold winter days ahead! I followed these directions with a few minor tweaks, due to allergies. I can’t use onions or certain spices, so I had to substitute. I added fresh basil, cinnamon, fresh thyme, fresh garlic, dried rosemary and pears that were just picked fresh off the tree. After the squash finished roasting and it was all together and simmering on the stove, I added a 8 oz package of lo-fat cream cheese. When the cream cheese had all melted and blended in, I let the soup cool a bit, before I put it through my food processor. The soup was super creamy and ultra delicious!! The bacon (I doubled this amount), on top was a pure delight, who doesn’t love bacon after all!!! I am so glad that I took a chance and made lots, because it will be such a tummy warmer on those cold wintry nights! Thank you so much for submitting this recipe!!
A little time consuming, but worth it. Husband found it a tad sweet and was glad there was bacon in it. When we make it next, we’re not going to do the maple bacon. My 6 & 8 year olds really liked it a lot.