Butternut squash and bacon soup
Prep time
Cook time
Total time
This Butternut squash and bacon soup is creamy, flavorful and perfect for the Fall.
Cuisine: American
Serves: 3 to 4 people
  • 1 medium butternut squash (about two cups) peeled, seeded and cubed
  • 1 small onion, diced
  • 2 garlic cloves, peeled and mashed
  • 1 stalk of celery (no leaves) chopped
  • 3 slices of bacon, diced
  • 2 or 3 cups of chicken stock
  • salt and pepper to taste
  1. In a large pot over medium heat, fry the bacon until crisp and remove from the pan. Set aside for the soup garnish.
  2. Carefully discard some of the bacon fat from the pot and sauté, the onion, celery, garlic and butternut squash for about 5 minutes.
  3. Cover with vegetables mixture with the chicken stock and bring to a boil stirring often. Reduce the heat to low and let it cook until the squash is soft, about 25 minutes.
  4. Use an immersion blender to blend your soup or carefully transfer to a blender, return the soup to the pot and let it simmer for another 10 minutes, add more stock if necessary.
  5. Season with salt and pepper.
  6. Top each serving with the bacon pieces
Recipe by Johanny's Kitchen at http://www.johannyskitchen.com/butternut-squash-and-bacon-soup/