April 19, 2012
Attention bacon fanatics: This is the recipe for you. It sounds pretty healthy, but it's all cooked in bacon fat, so this is one that you only make twice a year. No matter what, everyone will be happy to eat this "veggie" soup.
- 8 slices of bacon, cut into strips
- 2 1/2 lb. butternut squash, peeled, seeded and cut into chunks
- 1 Granny Smith apple, peeled, cored and cut into chunks
- 1 1/2 tablespoons finely chopped fresh sage leaves
- 1 teaspoon Kosher salt
- 1/2 teaspoon pepper
- 4 cups fat-free low sodium chicken stock
1) Cook bacon over medium heat in a stockpot until crisp and golden. When finished, transfer bacon to a plate lined with paper towels — do not drain grease.
2) Increase the heat to medium high. Add squash to the pot and cook until lightly brown, about 8 minutes.
3) Stir in apple, sage, salt and pepper. Cook for another 4 minutes.
4) Add chicken broth and scrap up the brown bits on the bottom of the pot. Bring soup to a boil, then lower the heat to a simmer. Cook until everything is soft. Remove from heat and let cool down.
5) Add half of the bacon strips to the soup and blend with either an immersion blender or regular blender (if regular blender, blend in batches).
6) Taste soup and season with extra salt and pepper if needed. Top with additional bacon.
How do you enjoy your butternut squash?