Warm up your winter nights with a bowl of our Creamy Winter Soup with Candied Pecans and Bacon! This delightful American recipe combines the rich flavors of roasted butternut squash, sweet carrots, and crunchy celery, all enveloped in a velvety smooth broth. But wait, it gets better! Topped with crispy bacon and irresistible candied pecans, this soup is the ultimate comfort food that will leave your taste buds dancing. Ready to impress your family and friends with a dish that’s not only delicious but also easy to prepare? Dive into our recipe and discover how to create this winter wonder in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups butternut squash, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup candied pecans
- 4 slices bacon, cooked and crumbled
- Salt and pepper to taste
Instructions
- Prepare your mise en place by dicing butternut squash, carrots, celery, and chopping the onion into uniform small pieces to ensure even cooking.
- In a large heavy-bottomed pot, cook bacon over medium heat until crisp and golden brown. Remove bacon and set aside on paper towels to drain, reserving 1 tablespoon of bacon fat in the pot.
- Add chopped onions to the bacon fat and sauté until translucent and slightly golden, approximately 3-4 minutes, stirring occasionally to prevent burning.
- Add diced butternut squash, carrots, and celery to the pot. Cook vegetables for 5-6 minutes, stirring periodically to develop caramelization and enhance flavor profile.
- Pour vegetable broth into the pot, bringing the mixture to a gentle simmer. Cover and cook for 15-20 minutes until vegetables are tender and can be easily pierced with a fork.
- Use an immersion blender or transfer soup to a standard blender to puree until smooth and creamy, being cautious with hot liquid.
- Stir in heavy cream, reducing heat to low. Season with salt and pepper to taste, adjusting seasoning as needed.
- Crumble reserved bacon and prepare candied pecans for garnish.
- Ladle soup into bowls, topping each serving with crumbled bacon and candied pecans for texture and added flavor complexity.
Tips
- Mise en Place: Before you start cooking, make sure to prepare all your ingredients. Dicing the butternut squash, carrots, and celery into uniform pieces ensures they cook evenly and blend seamlessly into the soup.
- Bacon Fat Magic: Don't discard the bacon fat after cooking; it adds a depth of flavor to the soup. Just be sure to reserve only a tablespoon for sautéing the onions.
- Sauté for Flavor: When cooking the onions, aim for a translucent and slightly golden color. This caramelization enhances the overall flavor of your soup.
- Simmer Gently: Allow the soup to simmer gently after adding the vegetable broth. This helps the flavors meld together beautifully while ensuring the vegetables become tender.
- Blend with Care: If using a standard blender to puree the soup, allow it to cool slightly before blending to avoid splatters. An immersion blender is a great alternative for convenience and safety.
- Season to Taste: After adding the heavy cream, taste your soup and adjust the seasoning with salt and pepper. This step is crucial for balancing the flavors.
- Garnish for Greatness: The combination of crumbled bacon and candied pecans on top not only adds texture but also elevates the flavor profile of your soup. Don't skip this step!
- Serve Warm: This soup is best enjoyed warm, so ladle it into bowls right after cooking and savor the comforting flavors.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 12g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 75mg
