Updated: Jan 25
This recipe is amazing. I love a good festive squash soup, and the more flavors the better. This soup really brings out the buttery flavor and delicious nuttiness of this soup. It is also is very filling and pairs well with homemade bread!
Butternut Squash Soup
4 – 6 pieces of bacon
Salt, pepper and thyme
½ of a sweet potato
2 celery sticks
1 large butternut squash
2 ½ c. Chicken Broth
Microgreens – Leeks, Radishes, Arugula, Mix
1. Use a big soup pot. Saute onion, bacon, and seasonings in bacon grease (2.6 on stove) until onions are caramelized.
2. Add half a cup of water to clean the pan. Add the sweet potato, carrots, celery, and squash. Stir and coat ingredients in onion and bacon. Add a quarter cup of broth and put the lid on, letting it simmer for a few minutes.
3. Slowly add ¼ cup of broth at a time until you have added all of it and the squash is cooked through. Add micro leeks to taste.
4. Emulsify and add more salt and pepper to taste. Add any additional veggies and let simmer. Serve hot with microgreens and cream cheese/sour cream.