Bacon infused butternut squash soup

We had the BEST butternut squash soup for dinner tonight! It is super tasty, not just one note but with a depth of flavor. I think it is both because of the bacon and also because of the variety of veggies in it. It also wasn’t too hard to make. I had two bowls of it with dinner it was so good! Brad says it could use a little less bacon, though I thought it was a perfect amount.

It was especially easy to make because Brad let me get an immersion blender! I’ve been wanting one for years because transferring hot soup a couple ladles at a time to the food processor is so time consuming and difficult. With the immersion blender I spent about 3 minutes blending the veggies up into a nice creamy soup! So worth it!

I doubled the recipe I found here: and I used coconut milk instead of cream. It could use a little more kick in my opinion, so I’ll use a pinch more cayenne next time. Below is a picture of the yellow-orange soup in a red and white bowl. Below that I’ll type out the doubled recipe for posterity’s sake.

12 oz pack of bacon (12 strips)

2 onions, chopped

4 carrots, chopped

4 celery ribs, chopped

2 granny smith apples, chopped

4 cloves garlic

2 butternut squash, peeled, seeded, and cubed (they should be 3 lbs each)

8 cups broth (chicken or veggie)

4 Tbsp lime juice

3 Tbsp honey

4 tsp salt

2 tsp pepper

1/4 tsp allspice

1/4 tsp nutmeg

1/4 tsp cayenne (maybe add a pinch more)

1/2 c coconut milk

Make bacon in a large soup pot, reserving fat in the pot and setting bacon to the side

Sauté onion and carrots in the bacon fat for 5 min

Add apples and celery and sauté 5 min

Add garlic and sauté 1 min

Add squash and broth

Bring to a boil, then reduce heat and simmer 20 min until carrots and squash are tender

Blend with immersion blender or process in a food processor in small batches

Add rest of the ingredients, plus the bacon you made earlier, crumbled

Simmer 7–10 min until thickened.

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