Have you ever had a day where you’re down to hardly any food left in the kitchen and you don’t feel like going to the grocery store?
It really gets my creativity going when I have to work with the remaining, seemingly miscellaneous items left in my kitchen to create a meal that my husband will actually want to eat! Such as something as delicious as paleo bacon butternut squash soup.
This is an example of one of my totally creative experimental kitchen days. Boy, did all that work pay off! This deliciously simple soup is very satisfying on its own or alongside a salad or protein option like fish or chicken – you can get creative with how you pair it up. And now that we’re heading into the Autumn season, enjoying a hearty bowl of home made soup just makes so much sense!
3 cups water
4 ounces chopped bacon
½ an onion
¼ – ½ teaspoon paprika
Salt and pepper, to taste
Coconut oil for sautéing
1. Add squash to the water in a 4 quart pan.
2. Bring to a boil and then turn to a simmer.
3. Let cook for about 40 minutes or until very soft.
4. Cook the bacon and blot off the extra oil.
5. Sauté your onion in 1 tablespoon of oil until golden.
6. Add bacon and onion to the squash.
7. Add paprika, salt & pepper to taste.
8. Stir. Let simmer for an additional 10 minutes.
9. Use an immersion blender to puree your soup, or better yet pour the soup into a Vitamix and puree all together.
NOTE: For a creamer taste, add 2-4 tablespoons of grass-fed butter. If necessary, reheat and enjoy.