I know I just wrote about how my Mom yelled at me for having too many bacon recipes on here but, come on, Mom, you know this sounds good.
I may not know whether or not this Bacon Parmesan Butternut Squash Soup would have fixed my poor plumber’s ailments but I am pretty positive about two things. No, this was not the incredible love story I’d imagined. And yes, this deliciousness more than makes up for the disappointment.
Bacon Parmesan Butternut Squash Soup
- 4 slices center-cut bacon
- 2 butternut squash peeled and cubed, mine weighed about 6 lb together before peeling
- 2 cloves garlic minced
- ½ cup onion chopped
- 4 cups low-sodium chicken broth
- 9 oz package tortellini about 2.5 cups
- ¼ cup parmesan cheese
- Salt + pepper
- 6 oz baby spinach about 6 cups
- 1 tablespoon dried rosemary optional
- ½ tablespoon crushed red pepper optional
- Step 1 In a large pot, cook bacon over medium heat until crisp, about 3 minutes per side. Set aside cooked bacon but reserve grease
- Step 2 Add prepared squash, garlic and onion to the pot. Toss in the bacon drippings and continue to heat for 3 minutes
- Step 3 Pour in chicken broth, bring to a boil then reduce heat to low and simmer, covered, for 10 minutes
- Step 4 Remove from heat then use an immersion blender (or, transfer to regular blender if needed) to blend soup into a creamy texture
- Step 5 Once blended, return soup to low heat and add tortellini. Cook pasta in the soup for 5 minutes
- Step 6 Stir in parmesan cheese, salt, pepper, spinach, rosemary and crushed red pepper if using
- Step 7 Continue to stir over low heat until well combined, adjust seasonings to taste
Sometimes soups like this get thicker over time (combo of the tortellini and other add-ins soaking up moisture and regular old evaporation). It’s super easy to thin back out though with a little extra broth, just stir it in before reheating.
Before this recipe, I’d never bought a whole butternut squash but I couldn’t believe how easy it was to work with so even if you’re intimidated, give it a shot.
I made this soup on the weekend, ate it for lunch every day that week and was sad it was gone so I don’t think you’ll have any trouble finishing it (it stayed delicious in the fridge for a week) but you can freeze it too.
If you don’t have an immersion blender, you can transfer the soup in batches into a regular blender to get it smooth. Immersion blenders are surprisingly cheap, though, and very easy to use, I’m attached to mine all soup season!