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Butternut Squash Soup with Sweet Chili Pistachios and Chili Oil

Sweet, spicy, and bacony, this soup is guaranteed to warm you up on a cold autumn night.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Author Matthew Cetta

Ingredients

For The Squash

  • 1 Large Butternut Squash
  • 1 Large Jalepeño
  • 5 Strips of Bacon Chopped
  • 5 Tablespoons Fresh Thyme Leaves Chopped
  • Salt and Freshly Ground Black Pepper

For The Soup

  • 1 Medium Onion Diced
  • 2 Cloves of garlic Chopped
  • 1/2 Teaspoon Dried Tarragon
  • 1/4 Teaspoon Freshly Ground Nutmeg
  • 4 Cups Homemade Chicken Broth
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Chopped Wonderful Sweet Chili Pistachios

For The Chili Oil

  • 1 Jalapeño
  • 1/2 Cup Extra Virgin Olive Oil

Instructions

To Roast The Squash

  1. Preheat Oven To 375ºF
  2. Cut the tip off the squash and cut in half lengthwise and peel the halves. Scoop out the seeds and stringy bits with an ice cream scooper. Cut into 1 inch cubes.
  3. Lay out squash on baking sheets (you might need 2). Drizzle with olive oil, sprinkle with 4 tbsp thyme leaves (if using two pans divide equally, 2 and 2), salt, and freshly ground black pepper. Place bacon in the empty spots of the pan. Put it in the oven and roast for 45 minutes. Remove from oven and let cool.

To Make The Chili Oil

  1. Place 1 jalapeño in a small rimmed baking pan.
  2. Cover with extra-virgin olive oil and place in the oven for 30 minutes.

To Make The Soup

  1. Heat oil a large heavy bottomed pot over medium heat.
  2. Add the onion, and sauté until soft. Cook until softened (about 3-5 minutes).
  3. Add the garlic, tarragon, nutmeg, and remaining tablespoon of thyme and cook until fragrant (1 minute).
  4. Add the squash into the pot, making sure you scrape up any of the brown bits on the pan.
  5. Add 4 cups of chicken stock and then purée everything with an immersion blender until smooth.
  6. Add the cream and stir.
  7. Turn it down to low, cover, and simmer until the pepper is done roasting.
  8. Serve in bowls with chopped pistachio in the center and the chili oil on the side to let your guests determine the heat themselves.

Recipe Notes

This soup freezes well, making for a perfect make ahead meal. Just add the pistachios when your ready to serve.

Adapted from Jerry Speirs