Butternut Squash Soup with Bacon

Butternut-Squash-Soup-with-Bacon
Made with
Maple_bourbon_dry_rubbed_uncured_pork_bacon

Maple Bourbon Dry Rubbed Uncured Pork Bacon

Prep time

  • 10 Minutes

Cook time

  • 30 Minutes

Services

  • 5

Difficulty

  • Medium
Ingredients
  • 5 slices Wellshire Maple Bourbon Bacon
  • 2 lbs butternut squash
  • 1 ½ tbsp olive oil
  • 1 onion, chopped
  • salt to taste
  • black pepper to taste
  • 1 tbsp minced garlic
  • ½ tbsp sage
  • ½ tbsp rosemary
  • 1 tsp ginger
  • 3 cups vegetable broth
  • parsley, chopped
Instructions
  1. Chop bacon and then cook in frying pan until crispy.
  2. Set aside to drain on a paper towel.
  3. Peel and cut the butternut squash into cubes.
  4. Make sure to remove all the seeds.
  5. In a large pot over medium-high heat, sauté onion in olive oil until the onions are clear.
  6. Add salt and black pepper to taste.
  7. Add cubed squash and cook until it softens.
  8. Stir everything together.
  9. Add garlic, sage, rosemary and ginger.
  10. Stir for another minute until combined.
  11. Pour in vegetable broth.
  12. Once the liquid begins to boil, cover, turn down the heat, and simmer for about 30 minutes, or until squash is tender.
  13. Remove from heat and let cool.
  14. Pour into a blender, or use an emersion blender, and blend until smooth or to your preference.
  15. Serve with parsley and more bacon!
Made with

Prep time

  • 10 Minutes

Cook time

  • 30 Minutes

Services

  • 5

Difficulty

  • Medium
Ingredients
  • 5 slices Wellshire Maple Bourbon Bacon
  • 2 lbs butternut squash
  • 1 ½ tbsp olive oil
  • 1 onion, chopped
  • salt to taste
  • black pepper to taste
  • 1 tbsp minced garlic
  • ½ tbsp sage
  • ½ tbsp rosemary
  • 1 tsp ginger
  • 3 cups vegetable broth
  • parsley, chopped
Instructions
  1. Chop bacon and then cook in frying pan until crispy.
  2. Set aside to drain on a paper towel.
  3. Peel and cut the butternut squash into cubes.
  4. Make sure to remove all the seeds.
  5. In a large pot over medium-high heat, sauté onion in olive oil until the onions are clear.
  6. Add salt and black pepper to taste.
  7. Add cubed squash and cook until it softens.
  8. Stir everything together.
  9. Add garlic, sage, rosemary and ginger.
  10. Stir for another minute until combined.
  11. Pour in vegetable broth.
  12. Once the liquid begins to boil, cover, turn down the heat, and simmer for about 30 minutes, or until squash is tender.
  13. Remove from heat and let cool.
  14. Pour into a blender, or use an emersion blender, and blend until smooth or to your preference.
  15. Serve with parsley and more bacon!

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