Butternut Squash and Bacon Soup

4 servings

50 minutes

Butternut squash and bacon soup is a cozy and warming dish with a rich flavor. Its roots lie in American cuisine, where squash is often used in fall and winter recipes. The tender, sweet flesh of butternut squash pairs beautifully with the savory, crispy bacon, creating a balance of flavors. A light aroma of garlic and cumin adds depth, while a spoonful of yogurt upon serving provides creamy freshness. This soup is perfect for family dinners or a cozy evening with a cup of warm delight.

Energy value per serving

• Calories: 629.7
• Proteins: 21.5g
• Fats: 33.4g
• Carbohydrates: 57.3g

Ingredients

• Olive oil: 30 ml
• Bacon: 200 g
• Onion: 1 head
• Butternut Squash: 1 pc
• Garlic: 2 clove
• Caraway: 40 g
• Vegetable broth: 900 ml
• Natural yoghurt: 150 g

Cooking steps

1. Heat oil in a large pot, add chopped bacon, and fry for 5 minutes. Transfer to a plate with a slotted spoon.

   Required ingredients:

   • Olive oil: 30 ml
   • Bacon: 200 g

2. In the oil, add finely chopped onion and cook for 5 minutes, then add chopped pumpkin and cook for another 10 minutes. Add minced garlic and cumin and simmer for another 3 minutes.

   Required ingredients:

   • Onion: 1 head
   • Butternut Squash: 1 piece
   • Garlic: 2 cloves
   • Caraway: 40 g

3. Pour in the broth and bring to a boil. Return half of the bacon to the pot, season with spices, and simmer for 20 minutes.

   Required ingredients:

   • Vegetable broth: 900 ml
   • Bacon: 200 g

4. Pour everything into the blender and blend until smooth.

5. Serve with a spoon of yogurt, remaining bacon, and cumin.

   Required ingredients:

   • Natural yoghurt: 150 g
   • Bacon: 200 g
   • Caraway: 40 g