I can’t go without Butternut Squash soup in October. I love the flavour and the colour and the added bacon, onion and garlic! It’s so delicious and comforting. I’ve come up with a recipe that is a family favourite. I hope you try it out and if you do let me know if you like it.
STEP 1
Peel and Chop
1 Butternut Squash.
STEP 2
On a baking sheet with parchment paper place the seasoned Butternut Squash and two bulbs of garlic.
Seasoning on the butternut squash is: 1tsp salt, 1/4 tsp black pepper, 2 tbs Olive oil, 1/4 tsp fresh thyme.
On the garlic bulbs drizzle olive oil and sprinkle salt.
Roast n 400 degree oven for 30 min.
Take the baking sheet out and let the garlic bulbs cool and squeeze the garlic out. Set aside.
STEP 3
FRY
Cut one 1 Pack of bacon into small pieces and fry them until golden brown. Strain the fat in a cup.
Add bacon bits back in the pan with 1 tbs brown sugar until caramelized.
Set aside for garnish.
STEP 4
Caramelize one onion on low heat until nice and golden brown.
This will be blended in the soup to give the soup a deep rich sweet taste.
STEP 5
In a pot add the Roasted squash
3 cups of water
2tbs of the bacon fat
The roasted garlic
The caramelized onion
1 chicken cube
Bring it up to a boil and turn it off.
Using a hand blender, blend the ingredients until smooth and creamy.
Add the candied bacon on top as a garnish
Enjoy!
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