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)
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!