This Butternut squash and bacon soup is creamy, flavorful and perfect for the Fall.
Ok. Can someone tell me where in the world is autumn? Yes, autumn, fall… You know, that season of the year where the leaves change colors; the weather is nice and cool, and I’m able to wear my cozy sweater. I don’t know where she is and I kind of miss her.
Yesterday and today we had a glimpse of her and I decided to make recipe perfect for the chilly weather: Butternut squash and bacon soup!–I love cooking during fall 🙂
This soup is heartwarming and the bacon gives it an extra punch of flavor–Oh, and did I tell you this is the easiest soup ever? Yes, it is!
Check the recipe for my butternut squash and bacon soup!
- 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
- In a large pot over medium heat, fry the bacon until crisp and remove from the pan. Set aside for the soup garnish.
- Carefully discard some of the bacon fat from the pot and sauté, the onion, celery, garlic and butternut squash for about 5 minutes.
- 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.
- 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.
- Season with salt and pepper.
- Top each serving with the bacon pieces
This soup is definitely foolproof– make it and let us know what do think!
As always… Happy Cooking!