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  • All Year
  • 1h 20m
  • Serves 4

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Rosemary Olive Oil

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Habanero Sea Salt

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Vermont Maple Balsamic Vinegar

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French Fleur De Sel Sea Salt

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Vermont Maple Balsamic & Rosemary Olive Oil

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Roasted Butternut Squash Soup with Maple Bacon

This warming soup for fall couldn't be easier to make!

Ingredients

  • 1 large butternut squash, cut into 3/4
  • 1 large onion, cut into halfmoons
  • 1/4 C SOOC Rosemary Fused Olive Oil
  • fresh ground pepper
  • SOOC Habanero or French Fleur de Sel Sea Salt
  • 1/4 C SOOC Vermont Maple Dark Balsamic
  • 8 slices bacon
  • 3-4 C unsalted chicken stock

Directions

  • 1. Preheat the oven to 425⁰. In a large bowl toss the squash and onions with the Rosemary Olive Oil, pepper and Hot Curry Sea Salt. Spread out in an even layer on a half sheet pan and roast for 55 minutes, tossing every 15 minutes, until the squash is tender but still holds its shape.
  • 2. After the squash is in the oven brush the bacon both sides with the Vermont Maple Balsamic, lay it on a second half sheet pan covered with parchment. Bake for 16 minutes, turning once halfway through. When finished removed to a plate to cool slightly.
  • 3. Meanwhile gently warm the chicken stock in a pot on the stove, bring to a simmer but do not boil.
  • 4. When the squash is tender put half of it in a blender, add enough stock to cover and blend in batches until desired consistency. Stir in more warmed stock if you prefer a thinner consistency. Remove to a warmed pot or tureen and taste. Season with more salt or pepper if needed.
  • 5. Snip the maple balsamic bacon with scissors and garnish each serving with the pieces.

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Roasted Butternut Squash Soup with Maple Bacon

  • All Year
  • 1h 20m
  • Serves 4

This warming soup for fall couldn't be easier to make!

Ingredients

  • 1 large butternut squash, cut into 3/4
  • 1 large onion, cut into halfmoons
  • 1/4 C SOOC Rosemary Fused Olive Oil
  • fresh ground pepper
  • SOOC Habanero or French Fleur de Sel Sea Salt
  • 1/4 C SOOC Vermont Maple Dark Balsamic
  • 8 slices bacon
  • 3-4 C unsalted chicken stock

Directions

  • 1. Preheat the oven to 425⁰. In a large bowl toss the squash and onions with the Rosemary Olive Oil, pepper and Hot Curry Sea Salt. Spread out in an even layer on a half sheet pan and roast for 55 minutes, tossing every 15 minutes, until the squash is tender but still holds its shape.
  • 2. After the squash is in the oven brush the bacon both sides with the Vermont Maple Balsamic, lay it on a second half sheet pan covered with parchment. Bake for 16 minutes, turning once halfway through. When finished removed to a plate to cool slightly.
  • 3. Meanwhile gently warm the chicken stock in a pot on the stove, bring to a simmer but do not boil.
  • 4. When the squash is tender put half of it in a blender, add enough stock to cover and blend in batches until desired consistency. Stir in more warmed stock if you prefer a thinner consistency. Remove to a warmed pot or tureen and taste. Season with more salt or pepper if needed.
  • 5. Snip the maple balsamic bacon with scissors and garnish each serving with the pieces.