Description
Warm up with a bowl of Roasted Butternut Squash and Turkey Bacon Soup, a comforting blend of sweet roasted squash and savory turkey bacon. This flavorful soup is perfect for chilly evenings and family gatherings, delivering a rich, creamy texture that warms the soul. Enjoy the delightful aroma as it simmers on your stovetop, inviting everyone to the table for a satisfying meal full of nutrition and taste.
Ingredients
Scale
- 2 lbs butternut squash, halved and seeded
- 6 slices turkey bacon
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat oven to 400°F (200°C). Drizzle olive oil on cut sides of butternut squash, season with salt and pepper, and place cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes until tender.
- In a large pot over medium heat, cook turkey bacon until crispy. Remove from pot, chop into pieces, and set aside.
- In the same pot, sauté chopped onion in remaining bacon fat until translucent. Add minced garlic and cook for another minute.
- Scoop out roasted butternut squash flesh into the pot with onions and garlic. Pour in vegetable broth and bring to a simmer for about 10 minutes.
- Blend the mixture until smooth using an immersion blender. Stir in coconut milk and season with salt and pepper. Add chopped turkey bacon back into the soup; simmer for an additional few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg