Imagine a soup so luxurious and packed with flavor that it transforms an ordinary meal into a gourmet experience. This Butternut Squash Soup with Bacon and Pomegranates is not just another recipe—it's a culinary journey that combines the velvety sweetness of roasted butternut squash, the crispy indulgence of bacon, and the bright, jewel-like burst of pomegranate seeds. Perfect for chilly evenings or when you want to impress dinner guests, this recipe elevates comfort food to an art form that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 4 slices bacon, chopped
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup pomegranate seeds
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper.
- Carefully peel the butternut squash using a sharp vegetable peeler. Cut the squash in half, remove the seeds, and cube the flesh into 1-inch uniform pieces.
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, turning once halfway through, until the edges are golden and the squash is tender.
- While the squash roasts, cook the chopped bacon in a large pot over medium heat until crisp and the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- In the same pot with bacon fat, sauté the chopped onion until translucent and soft, about 5-6 minutes.
- Add the roasted butternut squash to the pot with the onions. Pour in the vegetable broth and bring to a simmer. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Season the soup with additional salt and pepper to taste. If the soup is too thick, thin it with a little more vegetable broth.
- Ladle the hot soup into serving bowls. Top each serving with crispy bacon pieces and fresh pomegranate seeds.
- Drizzle the remaining olive oil over the top and serve immediately, garnishing with a few extra pomegranate seeds for color and freshness.
Tips
- Choose a ripe butternut squash: Look for a squash with a deep, matte color and no soft spots.
- Roasting is key: Don't skip the roasting step—it caramelizes the squash and intensifies its natural sweetness.
- Bacon technique: Cook bacon until crisp but not burnt to get the best flavor and texture.
- Blending matters: Use an immersion blender for easy cleanup, or carefully transfer to a standard blender for ultra-smooth results.
- Consistency is crucial: Add broth gradually to achieve your desired soup thickness.
- Garnish generously: The pomegranate seeds and crispy bacon aren't just toppings—they're flavor and texture boosters.
- Make ahead: This soup tastes even better the next day, so don't hesitate to prepare it in advance.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 12g
Saturated Fat: g
Cholesterol: 15mg
