It’s officially Fall, so butternut squash, right? And who doesn’t love bacon? Here is a great recipe for a delicious soup that was so easy to make it’s criminal. What’s even better is you can forget the crumbled goat cheese in the garnish, which makes it Whole 30 compliant. The website where I got the recipe doesn’t have a lot of photos, so I took some for your viewing pleasure.
The only thing I did differently was to cook all of the bacon together, instead of dividing it up and making some in the oven with the veggie mix, and some separately in a pan. That just seemed complicated. To simplify, I cooked it all at once, chopped it up into bits, then reserved a bit for garnish before mixing it into the dutch oven.
The picture on the left is the veggie mix after I took it out of the oven and mixed in the stock, and on the right after being mixed with the immersion blender.
Dish out, garnish, and enjoy! Happy Fall!
Get the recipe here: Roasted Butternut Squash and Bacon Soup