Butternut Squash Soup with Cheesy Bacon Croutons


  1. Preheat oven to 425°F.
  2. In a deep skillet over medium, cook your bacon to crisp. Drain on paper towel. Drop sage leaves into the hot bacon grease. Fry each side for about 10 seconds and drain on towel. Sprinkle lightly with salt. Set aside.
  3. Place baguette slices on a cookie sheet. In a small bowl, crumble bacon and mix in the shredded cheese. Divide mixture between the baguette slices. Place in oven and heat to toasted and melted. Remove from oven and set aside.
  4. In a large soup pot, melt the butter over medium heat. Add the onions, paprika and oregano and cook, stirring often. Add garlic and cook to fragrant, about a minute.
  5. Add broth and butternut squash. Stir, and bring to a boil. Once it’s at a nice boil, turn to low, cover and simmer for about 45 minutes to an hour.
  6. Stir in heavy cream and adjust your seasonings to your liking.
  7. Ladle into 8 bowls, dollop with 1 tablespoon of sour cream in the middle. Place the bacon and cheese crouton on top, along with a crispy sage leaf and serve. Serves 8  

Recipe Credit

Modified from a recipe by Kristine Bockman from GoldLeaf Savory & Sweet