Yup, you know you want this recipe because I added the “with bacon” tagline….
I made this soup for two weeks in a row now and deemed it “the best soup I’ve ever made.” I get on a kick with what I make for my lunch and pretty much make it until I get so sick of it I can’t stand it anymore. That pretty much already happened for chicken soup with kale at the beginning of the year. So I’ve switched it up a bit. Now that we got our bacon from our pigs I’ve been pretty much throwing it in everything.
This week I’m linking up with Jenn from Peas and Crayons to share what I ate..which is this soup. I don’t have too many pictures from what I ate for the week because this weekend we went camping. Here are a few beautiful pictures of the scenery:
I love fall!
Actually I did take a pic of some of our food camping:
We stayed in a cabin with a food stove and gas oven. Can’t beat eggs fried in bacon fat. Those were our last eggs from our chickens 🙁
I also made homemade pulled BBQ pork last week. OMG.
Ate it alongside an acorn squash with pecans and butter and roasted broccoli. This was ridiculous.
And speaking of squash: now for the recipe!
- 1 large butternut squash, peeled and cubed
- 1 large white onion, chopped
- 4-6 cups of stock (pork or chicken stock works best)
- 2 cloves garlic
- 1 tablespoon cinnamon
- Salt and pepper to taste
- 1/2 tsp onion powder
- 1/4 tsp nutmeg
- 1/2 lb bacon, cut up into 1 " strips
- Fill a large stockpot with chicken/pork stock. Add your cubed butternut squash, onion and garlic.
- Bring to a boil and cook until soft, about 20-25 minutes.**
- Take off the stove and let cool. Meanwhile, throw your bacon in a saute pan and cook until done. Set aside on a paper towel.
- When soup is cool, working in batches, place the mixture into a food processor. Be careful not to fill the food processor too full so it doesn't overflow.
- Place the soup back in the pot and add spices. Be sure to season with salt and pepper to taste. Simmer for 10-15 minutes or until warmed again.
- Add bacon and some of the remaining fat from the pan (I mean why not).
- Serve warm.
- **Alternatively, you can do this in a pressure cooker for half the time. Once it starts boiling and reaching high pressure, lower the heat and cook for about 10 minutes.
What’s your favorite thing to pair bacon with?