Butternut Squash Bisque w/ Bacon by PaleoParents
I made this soup and it was amazing..I added some minced jalapenos and chopped green onions w/ bacon.Loved it!!
Creamy Butternut Bisque with Bacon
Ingredients
- 2 Tbsp bacon fat or lard
- 1 medium butternut squash, peeled and chopped into 1" cubes
- 1 medium cauliflower, stems removed
- 1 yellow onion, sliced
- 1/4 C white wine or apple juice
- 1 quart pork stock or other culinary stock
- 2 C water
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp nutmeg
- 3/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp white pepper
- 8+ slices of bacon
Instructions
- In a large pot, melt the bacon fat over medium heat.
- Add squash, cauliflower and onions and sweat until slightly softened while stirring occasionally, about 8 minutes.
- Add wine to deglaze the pan. Simmer for three minutes.
- Add stock and water and increase to high heat. Allow to come to a boil.
- Reduce heat to medium low and cover. Simmer for 60 minutes or until vegetables are very soft.
- Remove cover and using an immersion blender, puree soup until smooth. Alternatively, you can do this in a regular blender or food processor in batches.
- Add salt, pepper and spices and continue to simmer while you cook your bacon.
- Fry bacon over medium heat in a cast iron skillet for about 10 minutes, flipping halfway through. You want it to be crispy!
- Serve in bowls and crumble bacon over the top.
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