
This sweet and savory soup is chock-full of sautéed butternut squash and onion with a base of rich chicken stock and creamy coconut milk, plus nutmeg and maple syrup for earthy sweetness. Using an immersion (or regular) blender, you'll whirr it until smooth, then finish with a shower of frizzled sage and crispy bacon. Serve it with ciabatta garlic bread for strategic dunking.
4 ounce
Bacon
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Onion
1 unit
Chicken Stock Concentrate
8 ounce
Butternut Squash
1 teaspoon
Nutmeg
1 unit
Coconut Milk
(Contains: Tree Nuts)
2 tablespoon
Maple Syrup
1 teaspoon
Garlic Powder
¼ ounce
Sage
4 teaspoon (tsp)
Olive Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Pick sage leaves from stems. Halve, peel, and dice onion into ¼-inch pieces.

Arrange bacon* in a single layer on a baking sheet. Roast on middle rack until crispy, 15-20 minutes.
Transfer to a paper towel-lined plate; once cool enough to handle, roughly chop into bite-size pieces.

While bacon roasts, heat a large drizzle of olive oil in a small pan over medium-high heat. Add sage leaves and fry until crisp and oil has stopped sizzling, 45-60 seconds.
Transfer to a paper-towel-lined plate; sprinkle with a pinch of salt.

Heat a large drizzle of olive oil in a large pot over medium-high heat. Add onion, squash, salt, and pepper; cook, stirring occasionally, until veggies are slightly browned and softened, 6-8 minutes.
Reduce heat to medium. Add coconut milk, stock concentrate, maple syrup, half the garlic powder, 1¾ cups water, ¼ tsp nutmeg, salt, and pepper (3 cups water and ½ tsp nutmeg for 4 servings). Let simmer, stirring occasionally, until veggies are fork-tender and mixture has slightly thickened, 5-7 minutes (you'll finish the soup in Step 6).

While soup simmers, in a small microwave-safe bowl, combine remaining garlic powder and 3 TBSP butter (6 TBSP for 4 servings). Microwave until butter has melted, 30 seconds.
Halve and toast ciabatta. Spread cut sides with garlic butter. Halve each piece on a diagonal.

Once soup has simmered 5-7 minutes, using an immersion blender, blend directly in the pot until smooth, 2-4 minutes. (If soup seems too thick, add splashes of water as needed.) TIP: Don’t have an immersion blender? Turn off heat; carefully transfer soup to a blender or food processor. Pulse until smooth, then transfer back to pot over medium-low heat; cook through the rest of this step as instructed.
Reduce heat to medium low; add 1 TBSP butter (2 TBSP for 4 servings). Simmer, stirring occasionally, until butter has melted and soup has thickened, 1-2 minutes more. Season with salt and pepper.

Divide soup between bowls. Crumble fried sage over top. Sprinkle with bacon. Serve with garlic bread on the side.
I am pretty sure this isn't the first time I've made this with HF. But this time it was really really runny. Maybe not enough squash? Even puréed it wasn't enough to thicken the soup. Also the bacon was completely devoid of taste. Like not salted or smoked or anything. Just greasy. The fried sage was a nice touch though.
Really good - creamy and sweet soup combined with the crispy sage and salty bacon - delicious
More soups please. Fried sage with butternut squash was perfect. A slightly bigger portion would have been great. All the other portions lately have been spot on.
I had to add canned pumpkin because it just was a little too thin feeling and not a hardy taste like I was hoping for as there just wasn't a lot of squash in the soup
Loved it! Only thing I changed was added some sage seasoning to the soup to provide more flavor.
A bit thin but very tasty. Would be nice if offered without pork bacon. We subbed in our own turkey bacon instead
Excellent!! I would give 5 stars if I could and I do not even like squash! PLEASE PUT THIS BACK IN THE MENU ROTATION!!!!
When made to direction (at least I didn't make any deviations on purpose), seemed a little too watery... either needed more squash or advise to add less water. Flavor was great though!
Really good but you should make it clear that you need a blender. We didn't have one so we used a potato masher.
Phenomenal! All the flavors meld so perfectly together, had so much fun with this one!