INGREDIENTS:
- 3 slices bacon
- 1 onion, chopped
- 2 apples, peeled and diced
- 1 medium butternut squash, peeled and diced
- 1 cup pumpkin puree (optional)
- 1 32 ounce box chicken broth
- 2 teaspoons ginger
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 1/4 to 1/2 cup heavy cream (optional)
INSTRUCTIONS:
- In a large soup pot, fry the bacon until crispy. Remove from pot, drain on a paper towel-lined plate, and crumble. Set aside. Remove all but two teaspoons bacon grease from the pan.
- Add the onion, apples to the pan and sauté until soft. While they're cooking, place the squash in a microwave-safe bowl and microwave about 5 minutes.
- Add the squash and spices to the pan and cook until the squash is soft. Next, add the pumpkin and chicken broth to the pan. Bring to a boil, then reduce heat and simmer about 15-20 minutes.
- Remove from heat and use an immersion blender to puree soup. Stir in the cream if desired. Serve topped with bacon.
Source: Smile Sandwich
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