I wish I could tell you this will be the last squash recipe of this beautiful fall season, but that would be a lie.
I made the soup starting with the strong foundation of bacon grease – as I type that I realize how gross cooking with something called grease may seem, but as I’m sure many of you know, there’s really no replacement.
The rest of the process was pretty simple: roasted squash, chicken stock, veggies, spices and herbs. And an immersion blender to get that smooth scoop. Immersion blender’s are def on my Top 5 list of awesome kitchen devices I use regularly and LOVE: (in no particular order)
1. food processor
4. immersion blender
5. filtered water attachment on the spout
The crock pot and pressure cooker follow close on that list, but unfortunately don’t get out of the cupboard as often as the rest.
Man I need to organize my kitchen asap, I’ve been such a slacker around the house lately. Luckily I found this site the other day and got all inspired to get ‘er done. Pinterest does that to ya. Now if it can only help me actually do it….
Here’s something that’s tasty, comforting, and an easy fall staple to cross off your to do list.
The rest can get done later.
Butternut Squash Bacon Soup
Prep Time: 5 minutes
Cook Time: 1 hour including 40 min roast
Ingredients (4 servings)
- 3 strips applewood smoked bacon
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1.5 c. chicken stock
- 1/2 butternut squash roasted at 400 degrees for 40 minutes with garlic powder, salt, pepper and cinnamon
- 1/4 tsp sea salt
- 1/8 tsp sea salt
- ~1/4 tsp red pepper flakes
- 1 sprig thyme, leaves removed and added to soup
Start by roasting the squash. Once it’s cooked, let it cool, and start crisping up the bacon in the bottom of a stock pot (where you’re making the soup.) No need to add any oil to the pan, just turn the heat to medium high and cook bacon on both sides until crisp.
Remove bacon to paper towel, and drain most of the bacon grease, leaving a few teaspoons. Add the onion, garlic, thyme, red pepper flakes, salt and pepper, reduce the heat to medium and saute for about 5 minutes.
Add the squash, I found it easiest to remove the peel (with my hands and a knife) then cut it into big chunks. Add the squash with the chicken stock to the pot, bring to a simmer for 5 minutes, use an immersion blender to blend the soup to a smooth consistency. Continue to simmer for at least 5 more minutes, stir often.
Serve with crispy bacon crumbles.