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Bacon Maple Butternut Cream Soup

Posted Nov 04 2013 9:44am

I love fall mainly due to the fact that winter squash is in season and available everywhere. I love how versatile it is. Spaghetti squash is a tastier and healthier substitution for pasta in a recipe. Yup, I said that. Shake your head at me if you must, but I am an Italian girl from Providence and if I can eat spaghetti squash in place of pasta than you can too. I love how acorn squash mixed with almond butter, cinnamon, and a splash of maple syrup is a tastier and healthier substitution for oatmeal. Oh and it makes a fantastic post-workout meal because squash is a dense source of carbohydrate which you need after a hard workout, and because it’s pureed it’s easier to digest (which your gut needs after a hard workout.)

There is not one type of squash that I don’t love, but I will admit that butternut squash is my favorite. I have memories of my mom making it with brown sugar and butter and literally eating a half all to myself. Because I love squash so much my mom grows some in her garden for me. When you have 3 huge beautiful squash staring at you in your kitchen you gotta do something cool with them. Last year I had Brent peel and cube them & we froze it all for quick stews in the winter. (You didn’t think I was going to tackle that job did you?!)  This year I wanted to do something different, so I created my version of butternut squash soup. In my sweet potato soup recipe I talk about how I need my soups to have some texture to them and they need to include a protein or else it won’t fill me up for long. I don’t prefer to puree this soup completely, but you are more than welcome to if a smoother consistency is what you like better.

Bacon Maple Butternut Cream Soup

www.fitmomsfullplates-squash soup

3 large butternut squash cut in half & seeded

2 large onions

4 cloves of garlic, chopped.

8 ounces full fat coconut milk

8 oz.-1lb. Bacon

1 1/2  tsp. Nutmeg

1/2-1 t tsp. Cayenne pepper (depending on how hot you like it)

1 tsp. Salt

32 oz. chicken stock

1/2 cup Maple syrup + extra for garnish

Cinnamon for garnish

1/4 cup Olive oil

  1. Pre-heat oven to 425°F
  2. Cut the squash in half lengthwise, remove seeds, and brush with olive oil.
  3. Place face down on a cookie sheet/jelly roll pan and bake for 45 minutes, or until soft.
  4. While squash is baking, cook bacon in a large pot. When done, remove bacon and set aside; crumble it when cool.
  5. Leave all bacon drippings in pan and saute onions and the garlic until translucent.
  6. Add chicken stock, nutmeg, cayenne pepper, salt, maple syrup, bacon, and squash; simmer 10-15 minutes so that the flavors incorporate.
  7. Using a blender (regular or immersion) puree as much of the soup as you like. I pureed about half of the soup because I prefer it chunky.
  8. Garnish with maple syrup & cinnamon if desired.

This recipe stores nicely in the freezer. I portion any leftovers into 2 cup containers and freeze for a quick lunch. This is a great way to build up your emergency stash of food for the times when meal planning didn’t happen.

Enjoy!

PamSignature


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