I’ll be honest, I haven’t been on the soup wagon my whole life. I know, how horrible right? But growing up I was only exposed to chicken noodle soup, which had lots of vegetables in it. And when I was a kid, veggies were NOT my thing. AT ALL. When we had chicken noodle soup, all I ate out of it was the noodles, so needles to say it was slightly lacking for me, even though I was a carboholic 😉 Crazy how times can change, right?

Recently I have been making more soups, especially due to the sub zero temps. Le Hubby works partly outside, so having a warm soup to come home to has been high on his list of favorites. This is one I made just recently, and I hope you enjoy it as much as we did! This recipe makes 2 big bowls, with a teeny tiny (regular sized)  cup left over.

What you need:

Cooking Fat of Choice

3 cups of Bone Broth

1 Medium Onion, finely chopped

1 Medium Butternut Squash, or 1 lb package of pre cut/cubed (that’s what I used)

2 tsp Rosemary

1 tsp Thyme

1 tsp Salt

1 tsp Black Pepper (optional, leave out for AIP)

4 Pieces Bacon (make sure to find compliant bacon if AIP)

How To:

Heat cooking fat in large pot over medium heat, saute onions for several minutes until softened

Add squash, broth and spices, bring to a boil, then turn heat to medium and cook until squash is soft, around 10-15 minutes.

Once squash is soft either add to blender, or use immersion blender and blend until smooth.

Serve with 2 pieces of bacon and enjoy!