Bacon, Butternut & Squash Soup Recipe

Bacon, Butternut & Squash Soup Recipe
January is National Soup Month. It’s really cold in many areas of the country in January, and there is nothing quite so warming as a bowl of soup, especially with a loaf of hot-from-the-oven bread. There are so many possibilities with soup – almost any ingredient can be made into soup, so soup is a great way to use up leftovers. If you have a slow cooker, your soup can cook by itself. It can also simmer on the stove and produce heavenly smells. There are even blenders that have a “hot” button so you can blend the ingredients and heat them at the same time for soup in a minimum amount of time.
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Bacon, Bean, & Butternut Soup is quite healthy, easy to make, and very good for cold evenings. It keeps for several days, and is even better after a day or two as the flavors have time to blend. You can substitute other winter squash, such as kabocha, delicata, acorn, etc. Most winter squash can be peeled quickly with a vegetable peeler – it is easier and there is minimal waste. If you’re in a big hurry, butternut squash chunks can be found in most produce departments. Since the bacon and chicken broth are quite salty on their own, make sure you don’t add any additional salt or seasoning containing salt.

12 Servings

1 pound thick sliced peppered bacon, chopped

1 medium onion, chopped
2 cloves garlic, minced
8 cups butternut squash, cut into 1/2" cubes

12 cups chicken stock
1 tablespoon salt-free fajita seasoning, or other favorite salt-free seasoning

2 15 oz. can white beans, rinsed and drained

  1. Cook the bacon in a large Dutch oven or soup pot until very crisp.
  2. Remove the bacon from the pan and set aside to drain; remove all but 2 tablespoons of the bacon fat from the pan.
  3. Add the onion, garlic, and squash; cook over medium heat, stirring occasionally, until the squash is cooked through.
  4. Add the chicken stock and seasoning, bring to a boil, and turn down to a simmer; stir in the beans and bacon.
  5. Let the soup simmer 15-20 minutes before serving. For thicker soup, mash some of the squash cubes with a fork.


Amount Per Serving
Calories 255 Calories from Fat 74
Percent Total Calories From: Fat 29% Protein 20% Carb. 51%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 3 g
Cholesterol 11 mg
Sodium 1844 mg
Total Carbohydrate 32 g
Dietary Fiber 3 g
Sugars 0 g
Protein 13 g

Vitamin A 146% Vitamin C 42% Calcium 0% Iron 17%








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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.