Loaded Sweet Potato Soup

• Gluten free

• Meat

  • 1 Bacon or pancetta, cooked lean

• Produce

  • 1 (5 pound butternut squash, large
  • 2 Carrots
  • 2 Green onions
  • 1 Onion, medium
  • 3 Sweet potatoes, large

• Canned Goods

  • 8 cups Chicken broth or vegetable broth

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 1/2 cups Cheese
  • 1 Sour cream or plain yogurt

Found on tastyeverafter.com

Description

Ingredients

• 1 large (5 pound) butternut squash
• 1 Tb olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 3 large sweet potatoes, peeled and cut into large cubes
• 8 cups chicken broth or vegetable broth
• 1½ cups shredded cheese of choice (I used Pepper Jack)
• 2-3 green onions, sliced (green part only)
• cooked lean bacon or pancetta, crumbled or diced
• sour cream or plain yogurt, optional

Directions

• Preheat oven to 350. Wash outside of squash, pierce with knife in 3-4 places, place on baking sheet and roast whole for about 1-1.5 hours, or until knife easily slides in. After squash has cooled enough to handle, cut down middle, carefully scoop out seeds, then scoop out all the pulp. At this point, the squash pulp can be tightly covered in a container and placed in the refrigerator for a few hours or days, until you are ready to use it.
• Put olive oil in large heavy bottomed pot over medium-high heat. Saute onion and carrots until slightly brown. Add sweet potato cubes and chicken broth. Bring to a boil, reduce heat to medium-low, and simmer uncovered for about 10 minutes. Stir in cooked butternut squash pulp, bring to a boil again, reduce heat to medium-low and simmer uncovered for another 15 minutes, or until all vegetables are tender.
• Remove from heat and use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
• Serve garnished with cooked crumbled bacon, shredded cheese, sliced green onions, and sour cream or plain yogurt.