So today kicks off a month of prepping and planning and celebrating. After the last week of planning and prepping and celebrating. Is everyone ready for this? Am I ready for this? I’m putting on my game hat tomorrow as this morning I woke up with what I can only imagine was complete exhaustion from a whirlwind week of family, food, and fun. With very little literal running involved and a whole lot of figurative sprinting…Does anyone know what I’m talking about here?? I have to believe this is a common feeling this time of year…
Yesterday I took the kids to see Moana and I must say I was a tad sad when it ended. It was such a beautiful and fun and easy-on-the-ears movie. I already can’t wait for it to come out. We got back around 4 and I wanted to crawl into bed and sleep for a full 24 hours. But seeing as I had 3 little bodies with me to get to the 7:30 point prior to myself crashing, I could not. As we were getting through the bedtime routine, my littlest guy, Ethan came up to me with two loose teeth, one of which was almost falling out of his mouth. And two adult teeth that seemed to have crept WAY up behind them in the last week without much notice. When I went to help pull it out, along the way I accidentally pinched his gum, ending the excitement of a Tooth Fairy visit last night. Today, we were off to the dentist and he marched right in and then back out again with a smile on his face and two teeth in hand…and a sticky hand prize. I think the smile was bigger about the sticky hand then his teeth. Between the unexpected morning snuggles after the visit and the rainy gloom of a day, soup seemed to be on the menu for lunch. Luckily, I still had some of this soup I made the other day still in the fridge and all I had to do was warm it up.
I love butternut squash soup. But it has to be savory. I’m not a fan of the overly cinnamon-ginger flavor that sometimes accompanies recipes for it. I tried it once, and it just left a weird aftertaste in my mouth that turned me off from it for awhile.
My cousin across the country has been doing this Whole 30 challenge thing (kudos Chel) and so we’ve been sharing recipes more often than normal and sending each other random photos of produce shopping and what not for pretty much the past 3 plus weeks. When she told me she was making butternut squash soup I knew I had to have the recipe so that I could make it here. It already fit the bill for me because it didn’t include any cinnamon or ginger and it DID include a little bacon, which, when has bacon done anything but make something taste even yummier???
She added some unsweetened coconut milk to hers as well and I did not, primarily because I didn’t have any in the house but also because I never clarified with her if she meant straight up coconut milk, like in the dairy aisle…or if she meant the kind we use in Thai cooking. Either way, it’s a super cozy soup and really good served with a little dollop of tangy Greek yogurt and fried sage leaves on top. ENJOY!!
- 1 butternut squash, seeded and cut into 1 inch cubes
- 1 tablespoon olive oil
- salt and pepper to taste
- 3 strips bacon
- 1 cup chopped white onion
- 1 small apple, peeled, cored and chopped (I used Pink Lady)
- 3 cloves garlic, peeled and minced
- 2½-3 cups chicken stock
- 1 teaspoon dried thyme
- 3 fresh sage leaves
- ¾ teaspoon red pepper flakes
- Preheat oven to 350 degrees. Toss the butternut squash cubes with the olive oil on a large rimmed baking sheet. Season with a pinch of salt and pepper and roast until fork tender, 30-35 minutes. Remove from oven and set aside.
- Halfway through roasting the squash, rough chop the bacon and cook in a large saute pan until crispy. Remove from the pan and add in the onion, apple, and red pepper flakes, cooking until softened. Add in the garlic and cook for one minute more.
- Deglaze the pan with the chicken stock and scrape up any browned bits to add in for flavor.
- Stir the butternut squash into the pan with the onion mixture and add back in the bacon along with the thyme and sage leaves.
- Using a blender or immersion blender, carefully puree the soup mixture until smooth. (Do this in two batches if necessary to avoid splatter). Taste and season with salt and pepper, and adjust the chicken stock amount if you'd like a thinner soup.