White wine, bacon and butternut squash – some of the most adored ingredients for fall. I’ve been very lucky to dine on exquisite, creamy and velvety butternut squash soup in the past – with my favorite being Williams-Sonoma butternut puree recipe with chopped chestnuts, sage and whipped heavy cream on top. However, as I worked to replicate this fall necessity, and experimented with using bacon – and bacon grease! – to sauté fall veggies (including pumpkin, carrots, brussels sprouts), I knew this smokey addition would compliment the sweetness and heartiness of butternut squash.
The Jolly Hostess twist this week starts with three simple ingredients: onions, chili powder, and bacon. This tasty foundation serves as the base for this one pot, simple soup recipe and is simmered with a little comforting wine to set off the spicy element. Simple and fresh, you’ll want to make it every fall.
1/2 a butternut squash, peeled (See How To Peel Butternut Squash)
1 small yellow onion, finely chopped
3-4 cloves of garlic, minced
4 strips of bacon
2 tsp chili powder
2 cups chicken broth
1/2 cup white wine
4 leaves sage, 2 whole and 2 chopped
1/3 cup heavy whipping cream
Makes 4 bowls; Prep time: 15 mins; Cook time: 30 mins
Prep butternut squash, onion and garlic.
Using a large pot, cook bacon until crisp on medium heat. Remove bacon from pot and set aside, keeping the bacon grease on the bottom (that’s where the money is at!). Add chili powder, garlic and onion. Sauté until tender, about 2-3 minutes, stirring frequently.
Add butternut squash, chicken broth and white wine; well hello wino, this is your choice, a chardonnay, pinot grigio or sauvignon blanc will all be compliments. Stir and add sage leaves and 1 strip of bacon (yes, the whole strip for ultimate flavor). Stir and bring to a boil, then let simmer for 15 mins covered.
While broth and squash are cooking, chop additional pieces of cooked bacon and sage and set aside. For presentation, of course.
Once butternut is soft (meaning you can push a fork through one piece), take out sage leaves and bacon strip and using an immersion blender, puree all ingredients until there are no lumps, about 3-4 mins.
Once smooth, add cream and stir. Divide evenly into four bowls, add bacon and sage bites on top. Serve.
Like the smokey flavor created by cooking vegetables in the same pan the you cook the bacon in? Bourguignon Pastries uses the same method with carrots, onions, mushrooms and red wine.