Butternut Squash Soup

by Leticia Skae-Jackson


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

 

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)

 

  1. Preheat oven to 350 degrees
  2. 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.
  3. Bake bacon for 25-30 minutes (depends on how crispy you want your bacon)
  4. Peel squash, deseed and cut squash into 1-inch chunks.
  5. 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).
  6. Remove cubes and bacon when they are both done cooking. Set bacon to the side to cool down.
  7. 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.
  8. Chop up bacon into tiny bits
  9. (optional- If you’re a Southerner, LOL!) Add 1 tbls of bacon grease to soup.
  10. 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.
  11. 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.

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