My keyboard has been a little silent these past few weeks. Something about moving into a new house and unpacking boxes will do that to you.
As far as the house goes, we still have a lot to do. It’s not anywhere near decorated or unpacked, but each day I get a little closer!
Andrew and I have also been getting back into a routine, which means I am trying to cook at home for most meals. I’ve been getting creative with some of my favorite recipes and last night I made the best butternut squash soup I’ve ever made. I shared my recipe for Sweet Potato Soup, and this is similar, but in my opinion even better.
I LOVE the taste of butternut squash, but then when you add sauteed onions and a generous sprinkling of bacon you get something even more fabulous. That’s right, I said bacon! It’s a game changer.
What’s even better is how easy this soup is to make and it creates at least 8 portions, but you could easily double up when you’ve got more mouths to feed. And since It tastes just as good when it’s reheated, it’s a great make ahead for lunch!
What do you think? Worth adding to your Fall menu? I think so!
- 2 medium butternut squash
- 1 large sweet potato
- 1 yellow onion
- 3 strips bacon
- 4 cups chicken broth
- 1 can full fat coconut milk
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp rosemary
- 2 tbsp olive oil
- 1. Peel and dice the squash, sweet potato, and onion.
- 2. In a large pot over medium heat, add olive oil. When oil is hot, add onions then sprinkle with salt and pepper. Saute for 6 minutes or until borrowed and fragrant.
- 3. Add the squash and sweet potato to the pot then pour in chicken broth, gently stirring to combine. Bring to a boil, then reduce heat and let simmer for 25 - 30 minutes or until squash is fork tender.
- 4. Meanwhile, cook bacon to desired crispiness. Allow to cool, then crumble and set aside.
- 5. When soup has finished cooking, use an immersion mixer to blend the soup. Add the solid portion of the can of coconut milk and continue blending. Soup should be smooth.
- 6. Stir in the rosemary plus an additional sprinkling of salt and pepper. Add crumbled bacon to the top, then serve and enjoy!
- Not a fan of coconut milk? You can easily swap out heavy cream for the coconut milk to keep this soup rich and creamy!