Brown Butter Bacon Butternut Squash Soup
Ingredients
- 2 butternut squash cubed
- 6 slices bacon chopped into pieces
- 1 onion chopped
- 3 cloves garlic minced
- 3 tbsp butter
- 2 & ½ cups chicken stock
- 2 cups reduced fat milk
- Salt/pepper to taste
- Optional: thyme and sour cream for garnish
Instructions
- In a large pot, cook the bacon on medium heat. When done, remove the bacon from the pot and save for later.
- In the same pot, add butter and cook until slightly brown. Add onions and garlic and cook until fragrant. Add butternut squash and 2 and ½ cups chicken stock. Stir, cover, and reduce heat to low. Let cook for about 30 minutes or until butternut squash is completely cooked and soft.
- If you have an immersion blender, blend ingredients until smooth. If you do not have an immersion blender, let soup cool for about 30 minutes and then add it to a blender and blend until smooth.
- Bring pot back to low heat, and stir in 2 cups of milk. Soup should be creamy and smooth. Season with salt and pepper to taste.
- Serve with crumbled bacon on top, and with a dollop of sour cream and thyme if desired.
- Enjoy!
Notes
Nutritional Information: Calories 121, Carbohydrates 14g, Fat 5g, Protein 8g, Saturated Fat 2g, Fiber 2g