Dinner · In the Kitchen

It’s Soup Season…Kinda

So you read the title “It’s Soup Season…Kinda” and you are thinking is this chick crazy or what?! 

Nope, I’m not crazy, it has been raining everyday for weeks (I’m very thankful for the moisture) and the last two days haven’t gotten above 58 degrees…so although in many places…even just an hour away…it may still be in the 70’s, 80’s, 90’s and higher…at my house its soup season. (Fingers crossed we get an Indian summer before winter hits!) 

When it gets to be soup season I love this roasted butternut squash soup with apples and bacon, even my carnivorous husband loves it. I enjoy it with the bacon bits crumbled on top and a drizzle of coconut cream (its Whole30 btw!). Ford enjoys it with the bacon, skips the cream and dips grilled cheese in it, or last night cheesy olive bread (not Whole30…sad).

I hope you try this recipe…when its finally soup season at your house…and love it…let me know!!

Roasted Butternut Squash Soup

  • Servings: 4
  • Time: 60 Minutes
  • Print

The amount of soup you get will really vary based on the size of you squash. The last time I made it, I only used half the squash because I didn’t want to drown my sweet husband in left over soup! 

Ingredients

  • 1 Butternut Squash, peeled, seeded, and cubed
  • 1 or 2 Apples, peeled, cored, and cubed
  • 2 T Olive Oil
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • 1 t Thyme
  • 1 t Basil
  • 1/2 t Salt
  • 1/2 t Pepper
  • 2 Bay Leaves
  • 6 C Chicken Stock (or Vegetable Stock if you prefer)…(also this will vary based on amount of Squash used)
  • 8 Slices Bacon, cooked, and chopped (whole30 approved?? I think Yes)
  • Cream (I used canned coconut cream to keep in paleo and Whole30)

Directions

  1. Preheat oven to 425 degrees. Place cubed squash and apple on cookie sheets lined with parchment paper, spritz with olive oil, and sprinkle with seasoning. (You could also toss in a bowl before placing on cookie sheet.) Roast for about 40 minutes, squash should be tender and lightly browned.
  2. Cook, cool, and chop bacon while squash is roasting.
  3. Place roasted squash into a large pot with your chicken stock and bay leaves. Simmer for 15 minutes. 
  4. Taking the stock and squash in small batches blend until smooth in a blender. (Make sure to remove bay leaves.) 
  5. Return soup to pot to keep warm.
  6. Serve soup with cream drizzled on top, and sprinkled with bacon. 
  7. Enjoy!

IMG_8733
My Little Helper 🙂 

May God bless the hands that prepare your meals! 

Ash!

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