Butternut Squash Bacon Soup

Ahh, I’ve been so bad at posting lately – please don’t hold it against me! Last week I got a sick, and basically was useless at life all week. Then over the weekend I had to suck it up because my husband and I were our best friends wedding (which was beautiful). So needless to say, I’m really trying to get back into the swing of things.

One of the recipes that helped me get through last week, was my butternut squash bacon soup – which is absolutely to die for! It’s never to early in the season to enjoy a piping hot bowl of the coziest soup ever.

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The secret to this recipe is simple, but crucial – to make the soup you just need to roast the squash and onion with the bacon, and then blend it. That way everything  gets the smokey bacon flavor that we love (or at least I love).

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Butternut Squash Bacon Soup

Ingredients

  • 1 butternut squash (about 3lbs), peeled, seeded and cut into cubes
  • 1 onion, diced
  • 1 red bell pepper, chopped
  • 8 slices of bacon
  • 2 tablespoons coconut oil, melted
  • 2 cloves garlic, minced
  • 2 1/2 cups chicken stock, or more for consistency
  • salt and pepper to taste
  • optional: 2 tablespoons chopped chives for garnish

Directions

  1. Preheat your oven to 400F. Lightly oil a baking sheet and place your butternut squash, onion, red bell pepper, and 4 slices of bacon (chopped) in a single layer on it. Drizzled with melted coconut oil, garlic and salt and pepper. Gently toss to combine.
  2. Place in the oven for 25-30 minutes, or until the squash is tender. (Make sure to stir halfway so nothing burns)
  3. In a large skillet, cook the remaining bacon (4 slices)  over medium-high heat. Cook until brown and crispy, then transfer to a paper towel-lined plate.
  4. Heat a large stock pot over medium heat. Add roasted butternut squash mixture, cook until fragrant (about 1-2 minutes) while stirring occasionally. Stir in the chicken stock, and puree with an immersion blender.
  5. Bring the soup to a boil, reduce heat and simmer until thickened (about 5-10 minutes). If the soup is too thick, add more chicken stock until its the consistency you desire.
  6. Serve immediately, and garnish with chopped bacon, chives and pepper.

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