From a nutritional point of view, bacon is not something you regularly want to center your meals around. Within moderation, a little bit can go a long way to flavor a whole dish. Its rich, smoky flavor compliments sweeter vegetables like squash well. Butternut squash is off the charts high in vitamin A and respectably high in fiber, vitamin C, several B vitamins and many minerals, but its silky texture is what makes if my favorite squash for soups. All of its nutrients help keep the body strong and healthy on the inside and can keep skin soft and subtle even through the colder, dryer weather. It is very hard when raw so be sure to use a very sharp knife otherwise it can be a nightmare to get through.
Butternut Bacon Soup
Prep time
Cook time
Total time
Serves: 6
INGREDIENTS:
- 1 large butternut squash, peeled, de-seeded and cut into small cubes (makes around 6 cups)
- 6 cups broth (vegetable or bone based)
- ½ lb bacon (6 thick rashers; makes around ¾ cup once cooked and chopped)
- ¼ cup plain Greek yogurt (or coconut milk or yogurt for dairy-free)
- 1 carrot, chopped finely
- 1 onion, chopped finely
- 1 garlic clove, minced
- 1 tablespoon cold-pressed olive oil
- ¼ teaspoon dried sage
- Optional extras to make it more filling:
- 1 cup of corn
- 1-3 cups cooked whole grains like quinoa or brown rice
DIRECTIONS:
- Heat up the olive oil in a large pot on the stove over medium high heat and then sautée the carrot, onion and garlic for 4-5 minutes, until softened and fragrant. Add in the broth, squash, and sage then turn the heat to high and bring to a boil. Once at a raging boil reduce the heat to low, cover and leave to simmer for 30 minutes. Meanwhile, fry up the bacon then pat it with paper towels to remove the excess oil and tear it into small pieces. Once the squash is fully cooked remove the pot from the heat and blend with a hand held blender or in batches in a regular blender. Stir in the yogurt then the bacon and any extras.