Smoky Roasted Butternut Squash Soup with Bacon

• Gluten free
• Paleo

• Meat

  • 4 slices Bacon, thick

• Produce

  • 3 lb Butternut squash
  • 2 tbsp Chives
  • 3 cloves Garlic
  • 1 Onion, medium sized
  • 2 Poblano peppers

• Canned Goods

  • 32 oz Chicken broth or stock

• Condiments

  • 1 tbsp Liquid smoke

• Baking & Spices

  • 1 tsp Salt + more

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on wholesomelicious.com

Description

Ingredients

• 3 lb butternut squash*, de-seeded, peeled, and chopped
• 2 poblano peppers, de-seeded and chopped
• 2 tbsp olive oil (or avocado oil)
• 4 slices thick bacon (nitrate and additive free)
• 1 medium sized onion, chopped
• 3 cloves garlic, crushed
• 32 oz chicken broth or stock
• 1 tbsp liquid smoke
• 1 tsp salt + more to taste
• 2 tbsp chives for garnish (optional)

Directions

• Preheat your oven to 425 degrees. Arrange squash and peppers on a roasting pan, drizzle with oil and top with a bit of salt. Roast for 25-30 minutes or until veggies are softened and brownies. Remove from oven.
• Meanwhile, begin the soup. In a large pot, cook your bacon at medium - medium high heat. Cook until your desired crispiness, set aside to cool. Reserve 1 tbsp bacon grease in the pot.
• Add onion to the pot, and cook for 3-4 minutes, then add garlic and cook for another 2 minutes. Bring the butternut squash and peppers to the pot.
• Add broth, liquid smoke, and salt to the pot. Bring to a boil, then reduce heat to medium low simmering for 8-10 minutes.
• Using an immersion blender, blend up soup until smooth. Alternatively, place inside a blender and pulse.
• Chop up the bacon and add to each bowl of soup. Garnish with chives (if using).