As cold weather begins to blanket East Tennessee with no end in sight until the first Spring thaw, this girl has begun to embrace her Northern roots and hunkered down for the long haul.
Said “hunkering down” habits include spending a significant amount of time swaddled in quilts on a couch, two-a-day bubble baths, and slurping bowl after bowl of soup. I love soup. It’s comforting, filling, and typically easy to prepare. It’s also usually my go-to lunch combo. Soup and salad can’t be beat.
Last year, I introduced you to my FAVORITE soup ever – Zucchini Soup. Oh man, do I love that stuff. Alas, my local grocery store had a pretty bleak looking table of zucchini on display that I couldn’t bring myself to add to my basket.
So I wondered around for a bit trying to find what would be a good substitute. Turns out, the grocery store on a Sunday has a pretty limited selection after the rush goes through so my choices were not extensive. What I did find was a butternut squash. That’ll do.
After all was said and done and a few modifications, I had a pretty tasty soup on my hands. Warm, filling, and healthy.
Butternut Squash and Bacon Soup
Difficulty: Stupid Easy
Servings: about 10 cups
- 1 tablespoon olive oil
- 1 butternut squash, peeled, deseeded and diced
- 2 medium potatoes, peeled and diced
- 3 stalks of celery, chopped into about 2 inch pieces
- 3 carrots, peeled and chopped
- 1 medium-sized onion, peeled and chopped
- 3 cloves of garlic, peeled and crushed
- 3 chicken buillion cubes
- 4 slices of bacon
- In a large pot, heat the olive oil over medium heat
- Put all the chopped vegetables in the pot and stir
- Throw in the bullion cubes and bacon
- Pour in enough water to cover and bring to a boil
- Simmer, covered, until potatoes and squash are tender. Around 45 minutes.
- Allow to cool for a bit and pour, by a few cups at a time, into a blender and into another pot. Or if you have a blender stick use that.
- Add salt and pepper to taste and enjoy!