It is pretty “fweezing” outside, as my toddler says, and the snow is falling like crazy. While the delicate snowflakes softly falling are admittedly stunning, I desperately wish Winter would pack up and go away, and I am dreaming of Spring. Which may be why I am scooping up floral tea towels and brightly coloured soup bowls like crazy.. I am on such a soup making kick, and this bacon butternut squash soup is my newest and creamiest creation.
Despite my desperation and many prayers (seriously, I can’t be the only one praying for warmth, get on it, big guy!), it is still snowy and cold, and I continue to warm myself with soups to cure my Winter woes. I know many of you like any soups in the winter, and you’re well aware I love them any day and any time, but this is truly a perfect Winter soup. It warms you up and fills you. The bacon in the soup gives it a smoky taste, and the butternut squash is very creamy, despite it having NO dairy. In fact, it is entirely acceptable for the Whole 30 challenge as long as you use sugar-free bacon.
And here’s possibly the best part – my toddler liked it, too. GRANTED I had to convince her that it was “cheese soup”.. Which it isn’t, it has zero cheese in it, but she rejects every orange thing that isn’t cheese. You gotta do what you gotta do! But the point is, she ate it, and even said yum. I call that a HUGE WIN. If you have a picky toddler I know you understand.
Definitely give this soup a try, it doesn’t take long at all to prepare and is hearty and delicious!
- 1/2 large onion, chopped
- 2 - 3 slices of sugar-free or regular bacon, chopped
- 1/2 red pepper, chopped
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 3 cups of cubed butternut squash, cooked until tender (you can roast it or boil it)
- 1 cup chicken stock
- 1 tsp thyme
- Freshly ground sea salt and pepper to taste
- Add chopped onion, bacon, red pepper, and olive oil to a pan over medium-high heat and sauté until bacon is fully cooked and onions and garlic are golden.
- Add cooked squash and mix thoroughly until squash is heated and coated. It will break and mash up, that is okay.
- Add ingredients from pan to blender and blend well. Make sure to put an oven mitt on when you handle the blender, it'll be very warm.
- Using a silicone spatula, put blended ingredients into a pot over medium heat and add chicken stock, thyme, and salt and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 5 or so minutes (or until soup achieves desired thickness. If you want it thinner, add more chicken stock).
- When your soup has thickened to your liking, serve! Top with chopped chives, more bacon crumble, or shredded cheese!
I’d love to hear your thoughts on this recipe!
Please let me know what you think in the comments below.