Creamy Butternut Squash Sage Pesto Soup

A comforting soup with delicious fall flavors. Equally great for dinner as it is a Thanksgiving side!

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 4 tablespoons salted butter or olive oil for roasting
• 3 cups butternut squash cubed
• 1 yellow onion cut into wedges
• 8 leaves fresh sage leaves
• 2 tablespoons fresh thyme leaves
• 0 salt to taste
• 0 black pepper to taste
• 10 cloves garlic
• 6 slices bacon chopped, omit if vegetarian
• 4 cups broth
• 1 teaspoon chipotle chile powder
• 1 teaspoon smoked paprika
• 0.25 teaspoon ground nutmeg
• 1 tablespoon maple syrup
• 1 cup heavy cream
• 0.33 cup basil pesto
• 0.5 cup grated cheddar cheese
• 2 teaspoons flour or cornstarch
• 0 heavy cream for drizzling
• 0 grated cheddar cheese for topping

Instructions

1. Preheat the oven to 425° F.
2. On the baking sheet, toss together the butter, butternut squash, onion, sage, thyme, salt, and pepper. Add the garlic cloves. Bake for 20-25 minutes, until the squash is tender and the garlic is golden.
3. Meanwhile, in a soup pot, cook the bacon until crispy, then remove and set aside for topping.
4. Add the roasted butternut squash, onions, garlic, herbs, and any butter left on the sheet pan to a food processor/blender. Puree until smooth. Pour the puree into the pot used for the bacon.
5. Set the pot over medium heat. Add the broth, chipotle, paprika, nutmeg, and maple syrup. Bring to a simmer, then add cream and pesto.
6. Toss the cheese with cornstarch, then add to the soup. Simmer until the cheese is melted.
7. Ladle the soup into bowls. Add a swirl of cream or shreds of cheddar. Then top with bacon and sage.