Creamy Maple Squash Soup with Goat Cheese and Bacon
- 5 strips center-cut bacon, chopped
- 1 small white onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 5 1/2 cups cubed butternut squash
- 3 oz goat cheese, plus extra for topping
- 4 cups chicken broth
- 1 1/4 cups heavy cream
- 1/3 cup maple syrup
- salt and pepper, to taste
To cube squash, cut the squash in half length-wise and slice into rounds. Peel and cube. Place squash in a microwave safe bowl with a lid. Add 2/3 cup water and steam for 4-5 minutes or until tender. Drain remaining water and set aside.
In a pot, cook the bacon till crisp. Remove and place bacon on a paper towel lines plate and set aside.
Add onions, celery, and garlic. Cook until onions become tender. Add squash, goat cheese, broth, cream, and maple syrup. Cover and lightly simmer for about 5 minutes.
Reduce heat to low and blend using an immersion blender. If you do not have an immersion blender an regular blender can be used, but be sure to check the recommendations of you blender with hot liquids.
Once smooth, season with salt and pepper. Allow flavors to blend for an additional 2-3 minutes.
Serve and top with crumbled goat cheese and bacon.