Right now, all I can think of is the trending video on Tik Tok of Adam Driver saying, “Good soup.” Well folks, that’s exactly what this is.

For those of you who don’t know, my hometown is San Antonio, TX and since I’m still working my 9-5 job remotely, I decided to spend a few weeks at my parent’s house over the holidays. For the past two weeks, my dad has probably asked me five times if I would develop a butternut squash soup recipe – so naturally, I delivered.

How is this recipe different from the rest?

‍

‍First, I used two types of squash –

Butternut and acorn. When combined, these veggies complement each other so well. Once roasted, they produce naturally sweet, buttery and nutty flavors that burst with richness when combined with aromatic herbs (thyme and sage).

Secondly, I used bacon fat –

In my opinion, sometimes soup recipes can fall flat if there’s just one note to the dish. You need a variety of flavors and textures. With that in mind, I thought fresh bacon bits would add a nice crunch dynamic. Plus, I just freakin’ love bacon.

If you cook the bacon over the stove first, set the bacon fat to the side and use that to sauté the onion and garlic (instead of using olive oil). You could probably even use the same pan (or Dutch oven) so you don’t dirty another dish!

Speaking of toppings –

Don’t skip out on the pepitas and creme fraiche! The saltiness and crunch of the pepitas pairs well with the creaminess of the cheese. If you don’t want to spend a few extra bucks on the creme fraiche, you can substitute sour cream if you’re okay with a little tanginess.

‍

‍

How long will it last?

About four days in the fridge and after that, it can be stored in the freezer in an airtight container for a few months. Simply defrost it at room temperature then add a little bit of vegetable broth when re-heating over the stove to loosen it up.

‍

Equipment needed:

• Cutting board
• Sheet pan
• Dutch oven or large pot
• Immersion blender or regular blender
• Can opener