It’s soup weather! This soup is a fall favorite of mine – perfect for those chilly days and evenings. AND, the kick from the jalapeños will be sure to warm you right up! This recipe for Butternut Squash and Jalapeño Soup is soooo good and soooo good for you too!
The star, butternut squash, is a powerhouse of health benefits. It is full of beta-carotene and alpha-carotene, which your body converts to vitamin A. Vitamin A is so beneficial for your immune system, especially in the fall and winter months. It is also high in Vitamin C (immunity), potassium (helps with blood pressure), magnesium, and fiber.
Also, Hearty Butternut Squash and Jalapeno Soup is loaded with additional fiber-rich foods such as lentils and black beans. There are so many benefits to this soup. It is packed with antioxidants, vitamins, and minerals!
I love the addition of jalapeños. The heat level can be modified, add a lot or add a little. The vegetables are sautéed in smoked bacon fat, which brings a depth of flavor to the base. The bacon crumbles can then be used to top the soup before serving.
However, you may omit the bacon altogether and use an oil of your choice, such as olive or avocado oil. Also, you may swap out the chicken stock/bone broth and use vegetable stock/broth. By doing so, you would have a vegan soup!
Ingredients
Many of the ingredients you may already have in your pantry. You can also toss in leftover veggies you need to use up. Soups are fun and easy to improvise once you know the basic structure of the recipe. So versatile!
Prep
If you have a meal prep day, then this would be a perfect time to start or make and finish your soup.
You may roast the squash and cut veggies ahead of time and finish the soup later in the day or on another day.
However, the flavors in the soup build over time, so it is nice to make a batch on prep day and then enjoy it throughout the week!
- Roast the butternut squash. See, Easy Oven Roasted Butternut Squash.
2. While squash is roasting, cook the bacon.
3. Use a slotted spoon to remove bacon from the pot and reserve fat for sautéing vegetables. Remove pot from heat until ready to sauté veggies. Set bacon aside to use for garnish when serving.
4. Cut the veggies (while squash is roasting and bacon is frying).
5. Once squash is cooked, remove from the oven. Allow it to cool until you are able to handle.
6. Peel squash and cube. Reserve 1 to 1 1/2 cups to purée.
7. Purée the reserved squash. I use the NutriBullet, which is one of my favorite kitchen gadgets, so small and multifunctional! You may also use a blender or food processor. Set aside.
Make the Soup
This soup can be made in one large soup pot. I use a 6 quart stockpot.
- Roast the squash (see, Easy Oven Roasted Butternut Squash). Cool, cube, and purée 1 to 1 1/2 cups. Set aside the cubed and puréed squash.
2. Cut the bacon into 1/2 inch to 1-inch pieces and add to the pot, add 1-2 TBL of oil if needed, and fry until golden brown and crispy. Remove bacon from oil with a slotted spoon and reserve for garnish.
3. Dice or chop your veggies, depending on how small you prefer them. To save time, do this while the bacon is frying and the squash is roasting.
Tip ~ When removing the seeds and dicing your jalapeños, wear food-safe disposable gloves to prevent any transfer to your eyes, nose, mouth, and/or skin. Also, use a spoon or knife to scrape out the seeds and membrane of the peppers, especially if you don’t have gloves available. Try to minimize contact with the membrane, as that is where most of the capsaicin is & therefore makes it the hottest part of the pepper.
4. Add the onion, celery, carrots, jalapeños, and garlic to the pot with the oil/fat. Toss in a bay leaf or two. Season liberally with salt and pepper. Sauté on medium to medium-high heat until slightly tender and the onions are a caramel color.
5. Add the lentils. Sauté slightly, a few minutes. Add sage and garlic herb seasoning.
6. Add black beans, tomatoes, and cubed squash.
7. Add chicken stock (or vegetable stock). Season with more salt and pepper. Stir well and bring to a boil.
8. Add puréed squash; stir.
9. Reduce the heat, cover, and simmer on low for at least 30 minutes. The longer the soup simmers, the better it is. Think, “low & slow”.
Garnish & Enjoy
Top the Butternut Squash and Jalapeño Soup with bacon crumbles, parsley, and thinly sliced or diced jalapeños. If you roasted the squash seeds, those would make a great topping as well! Salt and pepper to taste.
Serve with crusty bread. A salad would make a nice addition, too!
Enjoy! Stay cozy, friends!
Hearty Butternut Squash & Jalapeño Soup
Equipment
- 6 quart stockpot / Large soup pot
- Slotted spoon
- Large kitchen knife
- Garlic press (optional)
- Wooden spoon or spatula
- Blender / Food processor / NutriBullet
Ingredients
- 1 Med-Large Butternut Squash Roasted & cubed (see “Easy Oven Roasted Butternut Squash", link in notes below).
- 1 8 oz pkg Bacon, uncured & smoked cut into ½ inch-1 inch pieces. (sugar-free, nitrate free)
- 1-2 tbsp Olive Oil or Avocado Oil (optional)
- 1 Med Yellow Onion chopped
- 2-3 Med Carrots diced
- 2-3 Celery stalks diced
- 2-3 Large Jalapeños seeded & diced
- 5-6 cloves Garlic minced or pressed
- 1/2 cup Lentils small green
- 1 15 oz can Black Beans drained & rinsed
- 1 15 oz can Diced Tomatoes
- 64 oz Chicken Stock &/or Chicken Bone Broth (or Vegetable Stock/Broth)
- 1 tsp Salt season to taste, add more or less as needed
- 1 tsp Pepper season to taste, add more or less as needed
- 1-2 Bay Leaves
- 1/2 tsp Sage dried
- 1 tsp Garlic & Herb Seasoning such as Mrs. Dash, (optional)
Instructions
- Oven roast the butternut squash. (see, "Easy Oven Roasted Butternut Squash", link in notes below.)
- While the squash is roasting, heat 1-2 tbsp oil on medium heat in a large soup pot (6 quart). Cut bacon strips into ½ inch -1 inch pieces. Add the bacon pieces to the oil. Fry the bacon until crispy, stirring frequently. Remove from heat. With a slotted spoon, scoop out the bacon pieces; set aside. Reserve the oil/fat in the pot to sauté the veggies.
- Return pot with oil/fat to burner and place on medium to medium high heat. Add the chopped/diced onion, carrots, celery, jalapeños, and garlic. Season with salt & pepper. Toss in bay leaves. Sauté until the veggies are slightly tender and onions are caramel color, stirring frequently.
- Let squash cool until able to handle. While the veggies are sautéing, peel the skin off the squash with a knife. Cube the squash; set aside. In a blender, food processor, or NutriBullet puree 1-1 ½ cups of the roasted squash; set aside.
- Add lentils to the pot with the veggies. Sauté slightly, a minute or two. Add the sage and garlic & herb seasoning.
- Add black beans, tomatoes, and cubed squash. Season as needed with salt & pepper.
- Add chicken stock/bone broth to pot and stir well. Using ½ chicken stock and ½ chicken bone broth adds depth to the soup.
- Cover & bring to a boil. Reduce heat, add the pureed squash. Cover & simmer on low heat for approximately 30 minutes or longer.
- Remove from heat. Remove bay leaves. Salt & pepper to taste. Garnish with crumbled bacon, sliced/diced jalapeños, & parsley. Roasted butternut squash seeds would also be a nice addition! Serve with a crusty bread and salad to complete the meal!
[…] Note – You may also roast the seeds, just as you would pumpkin seeds. Wash seeds to remove pulp and dry thoroughly. Pre-heat oven to 350° F. Toss dried seeds in a bowl with olive oil, salt, garlic powder, paprika, and black pepper. Place on a baking sheet. Roast at 350° F for approximately 10-15 minutes, turning periodically so they don’t burn! They would make a great addition to top a salad or soup (see, Hearty Butternut Squash & Jalapeño Soup). […]