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Butternut Squash Soup with Bacon!!

Nothing says fall is here like homemade soup!  This butternut squash soup will satisfy everyone, especially when  you put bacon on top!  Serve with a fresh salad and fresh bread keeps everyone healthy and happy!

Ingredients

  • 1 (3 pound) butternut squash – peeled, seeded, and cubed
  • salt and ground black pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 9 strips thick cut applewood smoked bacon, chopped
  • 1 large white onion, chopped
  • 2 pears – peeled, seeded, and chopped
  • 2 cloves fresh garlic, minced

 

  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 3 cups Organic low salt Chicken Broth

Directions

  1. Preheat oven to 375 degrees F.
  2. Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on baking sheet lined with aluminium foil. Season with salt and pepper.
  3. Roast squash for 40  minutes turning half way.
  4. Place the chopped bacon into a soup pot and cook over medium heat, stirring until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.
  5. Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 5 minutes. Add the roasted squash and cook another 5 minutes. Add Chicken Broth, nutmeg, cinnamon, and  simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.
  6. Puree the soup in a blender or food processor in small batches.
  7. Ladle soup into serving bowls and garnish with crumbled bacon and green onions if you wish.  Sour Cream is great too!

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