Sunday, February 16, 2014
Maple Bacon Butternut Squash Soup
This is a total comfort food that is probably best suited to a chilly Fall day in November.
Oh well... butternut squash is always available, and frankly, everyone likes bacon year round.
So... why... not... NOW?
A funny thing happened while I was making this soup, I got a text from my niece, who lives very close by, that she was going to bring over some Coconut Butternut Squash soup to us.
Fun! Great minds are making soup from Butternut Squash, I guess!
Everyone likes a soup delivery, but it's even more fun to have a soup exchange!
(I've got a similar soup on my blog with Coconut Pumpkin Soup if you're interested) .
Makes about 6 cups
8 slices bacon, cooked crisp, and chopped or crumbled
1-2 Tbsp bacon grease, or olive oil
1 onion, chopped
3-4 stalks celery, chopped
4 cups of butternut squash, peeled & cubed
2 bay leaves (remove before blending...)
4 cups chicken stock
2-3 Tbsp maple syrup
1-2 Tbsp apple cider vinegar
Salt & Pepper
Bake the bacon on cookie sheets in a 400 degree oven for 10-15 minutes until its crisp. Drain bacon on paper towels. Retain a couple tablespoons of bacon grease to saute the veggies.
In a stockpot, saute the onions, celery and garlic over medium heat until soft, about 5 minutes. Add the squash, chicken stock, bay leaves, cider vinegar and maple syrup. Add about 1 teaspoon of salt, and pepper to taste. Turn heat to medium high and bring mixture to a boil. Turn heat down to simmer, and cook for 20 minutes or until the squash is soft. Using a stick blender, regular blender or food processor, blend soup until its smooth. Return mixture to the pot and bring back to a boil Taste and adjust salt, pepper and add more maple syrup as desired.
Serve with crumbled bacon on top.