By Doreen Colondres
Truly my favorite fall soup recipe! It’s super-easy to make, lactose free, super tasty and very aromatic. You can also serve it as a puré and even as a sauce for any protein (including turkey or fish) or for pasta. Leftovers are even better, don’t be afraid of cooking a pinch more for lunch the next day.
What you need:
- 3 cups butternut squash, cut in small size (about 1”)
- 2 cups natural/low sodium chicken or veggie broth (stock)
- 1 large white onion, chopped
- 6-8 garlic cloves, peeled (don’t be afraid)
- 2 tablespoons extra-virgin olive oil
- 2 slices of bacon, small diced
- 2 tsp fresh thyme (or more if you want)
- 2 tsp fresh sage or more if you want)
- Salt to taste
- Freshly ground black pepper
Using a small pot in medium hight heat, add the olive oil, the garlic and cook for 1 minute until the garlic gets a nice color. Then add the onions and cook until tender and translucent. Add the squash, stir, add the stock (or broth), stir, add a pinch of salt, cover and simmer for 10 minutes or until the butternut squash is very tender. Meanwhile, cook the bacon until crispy. Before removing it, add the thyme, place on a plate with paper towel and set aside. Using a regular blender or an immersion blender, puree the soup until smooth. Taste, season with additional salt, pepper if needed. Then serve and garnish with the bacon on top. Add the sage and more thyme if you want and enjoy!
