large butternut squash, or 5 cups squash pieces
5 thick slices
bacon, preferably double-smoked
dried sage leaves
dried oregano leaves
chicken broth, or 2 284-mL cans undiluted chicken broth
shredded fresh basil, optional
- To easily peel squash, make a large slit through skin with a knife, then microwave on high to soften skin a little, from 5 to 7 min. Remove squash from microwave. Peel, slice in half and discard seeds. Chop into small pieces. Coarsely chop garlic, tomatoes and onion.
- Set a large saucepan or pasta pot over medium-low heat. Add bacon. Cook until crispy, 8 to 10 min. Place on a paper towel-lined plate. Leave about 2 tbsp (30 mL) bacon fat in pan. Increase heat to medium. Add garlic and onion. Stir often until onion starts to soften, about 3 min. Add tomatoes. Sprinkle with sage, oregano and salt. Stir occasionally until tomatoes break down, 3 to 5 more min.
- Pour in broth. (If using canned, add 2 cans water.) Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Add squash and bring to a boil. Then reduce heat and simmer, covered and stirring occasionally, until squash is very tender, 15 to 25 min.
- Working in batches, whirl soup in a blender or food processor, then pour into a large measuring cup or another saucepan. (Alternatively, use a hand blender.) Taste and add more herbs if needed. Ladle soup into bowls. Sprinkle with bacon and basil, if you wish. Soup will keep well, covered and refrigerated, up to 5 days or freeze up to 3 months.
We love making this recipe with thick slices of double-smoked bacon. But, really, you can never go wrong with bacon. The regular variety works just as well.
Protein 4 g
Carbohydrates 14 g
Fat 7 g
Fibre 2 g
Sodium 698 mg