Ingredients
The following ingredients have 4 Servings
- 1 large butternut squash
- 2 tablespoons olive oil
- 3 slices bacon uncooked and chopped.
- 2 tablespoon fresh chopped thyme divided
- Salt and cracked black pepper
- 2 teaspoons chopped jalapeno
- 1/4 cup olive oil
- 1 cup diced onion
- 2 cloves garlic (chopped)
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon ground nutmeg
- 4-5 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup chopped pistachios
Instruction
- Preheat the oven to 385 degrees F
- Trim the ends from the squash and cut in half. Discard the seeds.
- Peel the squash and cut into small dice about 1-inch square.
- Transfer the diced squash to a bowl and add the olive oil. Toss well coating all of the squash.
- Place the squash onto a large baking tray and add the chopped bacon and 1 tbsp of the chopped thyme. Mix together.
- Season with salt and pepper and bake in the oven for 45 minutes and the squash can be pierced easily with a knife. About halfway through cooking move the squash around to promote even cooking.
- Combine the diced jalapeno and 1/4 cup olive oil and set aside.
- In a pan over medium heat, cook the diced onion until soft.
- Add the garlic, tarragon, nutmeg and remaining 1 tbsp of chopped thyme and cook for 2 minutes.
- Transfer all of the squash including bacon and bacon fat from the tray to a blender or food processor and add the onion mixture.
- Add 3 cups of chicken broth and blend on high power.
- Using a wooden spoon, move the squash around the blender and add 1 more cup of broth.
- Blend on high until smooth and lump free.
- Transfer the mixture to a 2-quart pot and bring to a simmer.
- Add the cream and stir.
- Add more broth if you prefer the soup to be thinner at this part.
- Pass the chili oil through a small sieve and discard the diced chili.
- Serve the soup in bowls and garnish with some chopped pistachios and a drizzle of the chili oil on top.
