Creamy Cauliflower Butternut Squash Soup

• Gluten free
• Paleo

• Meat

  • 4 Slices Bacon

• Produce

  • 1 Butternut squash, small
  • 1 Head Cauliflower
  • 1 Stalk Celery
  • 2 Cloves Garlic
  • 4 Sage, fresh leaves
  • 1 Scallions

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

  • 1 Salt and pepper

Found on holdthegrain.com

Description

Ingredients

• 4-6 Slices bacon
• 1 Head Cauliflower (chopped)
• 1 Small Butternut Squash (or ½ a medium sized squash) diced
• 2 Cloves garlic (minced)
• 1 Stalk celery (chopped)
• 4 Cups Chicken Broth
• 4-6 fresh sage leaves, chopped
• Salt and pepper to taste
• Sliced scallions to garnish

Directions

• In a large deep pan or soup pot, cook the bacon over medium heat until cooked through and crisp. Remove the bacon from the pan, chop into ½ inch pieces and set aside on a paper towel rimmed plate.
• In the same pan/pot, add the chopped cauliflower and diced squash to the bacon fat. Cook 2-3 minutes. Add the garlic, celery and sage and cook until fragrant, stirring often (another 2-3 minutes).
• Pour 4 cups of broth into the pot and bring to a low boil. Reduce to a simmer and cook, covered, until the squash and cauliflower are fork tender (about 10 minutes).
• Use a slotted spoon to transfer about half the cauliflower florets to a separate bowl.
• Pour the remaining soup into a blender in 2 batches*, and blend until smooth. After each batch, pour the soup back into the pot. Stir in the reserved cauliflower. Season with salt and pepper to taste.
• Serve the soup into bowls garnished with the bacon and sliced scallions.