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While on my elimination diet, I’ve fully embraced bacon on everything. When it is nitrate free, purchased from a reputable source, and grass fed then bacon isn’t so bad for you. It, along with other meats and fish, has healthy fats that can help heal your skin. I’ve even started a jar of bacon fat in the fridge to cook vegetables in. Yum!
So what do I do when I’m on a bacon kick and I want to make my absolute favorite fall/winter soup? Well I put ’em together and top creamy butternut squash soup with crispy bacon bits. Heaven.
I’ve been roasting all the vegetables lately too and it’s just so easy. I put them on top of salads, with a side of chicken or fish, or just plain as a snack. I roast them in olive oil or coconut oil (my favorite for sweet potatoes). And, of course, I sprinkle them with LOTS of sea salt.
I kept this soup thick and used homemade chicken stock I had in the freezer. You can use the store-bought kind and add as much liquid as you like depending on how thin you want the soup. I topped the soup with my favorite fall ingredients: crispy green apples, pumpkin seeds, dried herbs, and that perfect bacon.
This kept me full and warm at work for a few days.
What’s your favorite cold-weather soup?
- 1 medium butternut squash, peeled and chopped into equal sized cubes
- 1 large sweet onion, chopped
- 3 garlic cloves, peeled
- 4 cups chicken broth
- 1 and 1/2 teaspoons salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon ground cinnamon
- 1/2 package nitrate free bacon
- garnish: green apple cubes, pumpkin seeds, dried thyme and bacon bits
- Preheat oven to 400 degrees F.
- Place butternut squash, onion and whole garlic cloves on a baking sheet and bake for 40 minutes.
- Add cooked squash, onion, garlic and chicken broth to a blender and blend until smooth (you may have to do this in batches if it doesn't all fit in the blender.
- Add water if you want a thinner soup.
- Add salt, pepper, and cinnamon and blend until combined.
- Place bacon on a cookie sheet or drying rack on top of a cookie sheet in the oven for about 10-12 minutes or until extra crispy.
- Serve soup and garnish.
- Store in an airtight container for up to 5 days.