Butternut Squash Soup

Ingredients

Method

Halve and peel the butternut squash, scooping out and discarding the seeds.
Cube the squash.
Cut onions into slices
Smash whole garlic gloves
Place squash, onion, and garlic on a baking sheet. Drizzle with olive oil, salt, and pepper. Cover with foil if desired to lock in moisture.
Toss veggies until even coated and bake at 425° for 40 minutes, tossing veggies about halfway through for even caramelization.
Cut the bacon into small pieces. (I find kitchen shears are easiest).
Fry the bacon pieces in you soup pot until they are at your desired level of crispiness.
Use tongs to remove the bacon pieces from the soup pot.
decide how much bacon fat you want to leave in the pot for your soup. (I leave it all in but do what you need to do for your cholesterol levels)!
Once cooked, place roasted veggies in a soup pot with Bacon fat. Toss to coat and let it cook for a few minutes if desired.
Add in your broth of choice and cook until boiling.
Use a blender to blend the soup into a smooth consistency. Add the heavy cream and molasses during this step!
Once back in the pot, taste and add more salt/pepper if needed.
Top with bacon or crusty bread & enjoy!

Notes

The molasses ads a nice depth of flavor. don’t skip this step!
If you do Sourdough, THIS recipe is my favorite.
THIS crouton recipe is great to eat with leftovers once your fresh bread gets a little stale.
We like to make a lot, so that dinner is prepped for the next few night in a row.
I use roughly 5-6 garlic cloves, but you do you baby. Don’t let ANYONE tell you how much garlic to use in a recipe. You measure that shit with your heart.
If pictures help you, check a few out below 👇🏼