Butternut Squash Bisque w/ Bacon by PaleoParents

Creamy Dairy-Free Butternut Bisque with 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
Cook Time: 1 hour, 30 minutes
Yield: 8-10 servings
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
  1. In a large pot, melt the bacon fat over medium heat.
  2. Add squash, cauliflower and onions and sweat until slightly softened while stirring occasionally, about 8 minutes.
  3. Add wine to deglaze the pan. Simmer for three minutes.
  4. Add stock and water and increase to high heat. Allow to come to a boil.
  5. Reduce heat to medium low and cover. Simmer for 60 minutes or until vegetables are very soft.
  6. 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.
  7. Add salt, pepper and spices and continue to simmer while you cook your bacon.
  8. Fry bacon over medium heat in a cast iron skillet for about 10 minutes, flipping halfway through. You want it to be crispy!
  9. Serve in bowls and crumble bacon over the top.
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