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.
Peel and Chop
1 Butternut Squash.
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.
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.
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.
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
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