Butternut Squash Soup

Butternut Squash Soup
Prep Time: 1 hour and 10 min Prep: 20 min Yield: 4-5 servings
Cook: 50
Ingredients:
1 medium butternut squash- peeled and cubed 1 16 oz can of chicken broth 1 16 oz package of bacon ¼ cup of half and half cream
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3 tbls onion powder 2 tbls dried parsley 2 tbls season salt 2 tbls butter 1 tsp black pepper 1 tbls olive oil (grease pan) |
- Preheat oven to 350 degrees
- While waiting for the oven to preheat, place bacon strips on a broiler pan kit. Try to avoid overlapping strips to ensure each strip is cooked evenly and has an opportunity to crisp up. Cooking the bacon like this separates a lot of the fat.
- Bake bacon for 25-30 minutes (depends on how crispy you want your bacon)
- Peel squash, deseed and cut squash into 1-inch chunks.
- Place squash chunks onto a lightly greased baking pan and bake in the oven at 350 degrees for 20-25 minutes (until cubes are soft).
- Remove cubes and bacon when they are both done cooking. Set bacon to the side to cool down.
- Place squash cubes in pot. Add chicken broth, butter, and spices and bring to a light boil. Take a fork and lightly smash any cubes that are still in cube form. After the mixture appears smoother, reduce to a simmer and cook for 20-25 minutes.
- Chop up bacon into tiny bits
- (optional- If you’re a Southerner, LOL!) Add 1 tbls of bacon grease to soup.
- Add half and half cream to the soup to give soup a creamer texture. Let simmer for another 5 minutes. Soup may need more salt or pepper according to preference.
- When soup is ready, top soup with bacon bits and enjoy.
Note: I like to bake brussels sprouts orasparagus as a crunchy vegetable side to the soup. If you are okay with eating extra carbs, a slice of baked artisan bread is a delicious treat to dip in the soup, as well.