Autumn is here - it's time for sweaters, boots, and scarves... and of course pumpkin spiced everything! If you'd like a nice warming fall recipe that's just a little different, try this Roasted Butternut Squash Soup With Turkey Bacon!
Serves 4 generously
This beautiful and rich soup is comfort food. Freeze leftover soup for another day.
• 1 large butternut squash, peeled and seeded
• 1 pound leeks, white and light green parts
• 4 cups homemade chicken broth
• 8 slices organic turkey bacon, diced
• 4 tbsp. ghee, divided
• 1/2 tsp. sea salt, freshly ground pepper
Preheat oven to 450 degrees.
Roasting the squash: Cut the peeled squash into 1-inch cubes. Place on a sheet pan and pour 2 tbsp. of melted ghee over the squash, turning with a spatula to coat well. Roast the squash in the oven, turning occasionally until it caramelizes to a nice brown. Remove from the oven and set aside.
Making the soup: Cut the leeks into 1-inch pieces, rinse off any grit and pat dry with paper towels. In a large soup pot, on medium-high, heat 1 tbsp. ghee. Add the turkey bacon and brown until crisp. Remove cooked bacon pieces to a plate. Reserve 1/2 cup for garnish. In the same pot, add the last 1 tbsp. ghee and cook the leeks, stirring often, until soft. Add the roasted squash, bacon, chicken broth and salt, stirring to mix. Reduce heat and simmer the soup for 20 minutes.
Finishing the soup: Transfer the soup to the blender and blend until very smooth and velvety. Reheat the soup in the soup pot.
Serving the soup: Ladle the soup into warmed soup bowls and top with the reserved crispy bacon pieces. Add a twist of pepper if desired.
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