Roasted Butternut Squash Soup with Bacon Pecans
Ingredients
- 1 large butternut squash
- 2 carrots
- 1 sweet yellow onion
- 3 stalks of celery
- 1 green apple
- 2 slices cooked chopped bacon
- 24 ounces chicken bone broth
- Dash of cinnamon and nutmeg
- Salt and pepper to taste
- Chopped pecan and cheese for garnish
Preparation
Preheat oven to 400 F and grease 2 sheet pans.
Chunk all the above fruit and vegetable ingredients and divide evenly between pans.
Roast for 30-40 minutes, making sure they don’t get too browned.
Meanwhile on stove top warm chicken bone broth in large pan. Once the veggies are finished roasting add them to broth in large pan.
Bring to low simmer for 15 minutes.
Using an immersion blender, purée all ingredients in the pan.
Add the spices including salt and pepper. And blend a little more.
Pour into bowls, and top with chopped Pecans, cooked chopped bacon and cheese.
Enjoy!
This soup freezes well for easy lunches, snacks or dinner.
