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Spicy Roasted Butternut Squash, Pear, and Bacon Soup

Fall spices and a hint of chipotle combined with the sweetness of butternut squash and pears come together with Swanson® Chicken Broth to create a warming puree.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course lunch/dinner
Cuisine French
Servings 8 people
Calories 2110.1 kcal

Equipment

  • 1 Large Baking Sheet For roasting the squash evenly.
  • 1 Heavy Pot or Dutch Oven Ideal for rendering bacon and simmering the soup base.
  • 1 High-speed blender or food processor Essential for achieving a silky-smooth puree.
  • 1 Slotted Spoon For removing crispy bacon while preserving drippings.
  • 1 Large Bowl For tossing squash with oil and seasonings.

Ingredients
  

Main

  • 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!

Notes

For optimal flavor, ensure the butternut squash gets a good caramelization during roasting; avoid overcrowding the baking sheet. When cooking bacon, render it slowly to extract maximum flavor from the fat, which will form the foundation of your soup's richness. For a truly velvety soup, pass the puréed mixture through a fine-mesh sieve, especially if using a standard blender. Balance the sweetness of the squash and pears with a touch of acidity, like a squeeze of fresh lime juice, at the very end to brighten the overall profile. Adjust chipotle to taste for desired heat.