Y'all, October has been crazy. I didn't mean to go MIA on you, but...that's life. We haven't done a lot of cooking - well, not a lot of new-recipe cooking - so I haven't had much to share. But when I came across this butternut squash and bacon soup on Pinterest, I knew it was a must-make. And it didn't disappoint. I added cayenne pepper and smoked paprika, and the flavor was on point. If you're at all a fan of Panera's autumn squash soup, this is a great way to make it at home, saving a few calories and pennies in the process. We'll definitely be making this again. xoxo, E butternut squash + bacon soup ingredients: 1 butternut squash (about 3 pounds), cut into 1-inch chunks 1 onion, diced 1 red bell pepper, chopped 5 slices bacon, diced 2 tablespoons olive oil 2 cloves garlic, minced kosher salt and freshly ground black pepper cayenne pepper smoked paprika 1/2 teaspoon dried thyme 2.5 cups chicken stock 1/4 cup crumbled goat cheese 2 tablespoons chopped scallions directions: Preheat oven to 450. Lightly oil a baking sheet. Place butternut squash, onion, bell pepper, and bacon in a single layer on the prepared baking sheet. Add olive oil and garlic. Season with salt and pepper to taste, and toss to combine. Bake for 25-30 minutes, or until squash is tender. Heat a large skillet over medium-high heat. Add bacon and cook until crispy and brown. Transfer to paper-towel-lined plate. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme and cook, stirring occasionally, about 1-2 minutes. Season with salt and pepper to taste. Stir in chicken stock and purée with an immersion blender. Bring to boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. Serve immediately, garnished with bacon, goat cheese, and scallions. Yay, fall! nutrition: This makes roughly four generous servings, each at 350 calories. It's higher in fat, but it's also loaded with vitamins A and C, perfect to ward off colds this fall. Recipe adapted from Damn Delicious.
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