Smoky Bacon and Squash Soup

PREP TIME

20 min

Makes

8 cups (2 L)

* PLUS Cooking time: 35 minutes

Ingredients

1 large butternut squash
4 garlic cloves
2 plum tomato
1 large onion
5 slices bacon , preferably double-smoked
1/2 tsp dried sage
1/2 tsp dried oregano
1/2 tsp salt
900 mL chicken broth
1/3 cup shredded fresh basil

Instructions

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.

Nutrition (per serving)

Calories
131,
Protein
4.2 g,
Carbohydrates
13.5 g,
Fat
6.9 g,
Fibre
2.2 g,
Sodium
698 mg.

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.

Recipes

Cream of broccoli soup with cheddar (and no cream!)

Total 35 min