I was getting ready to make Pumpkin Soup today and I wanted to make a recipe that was above normal… So I thought, “What will make this soup better?” Can you guess?
Bacon. Yes, bacon makes EVERYTHING better.
So bacon, and walnuts, and the butternut squash that was in the fridge all came together in this amazing (and hearty!) pumpkin soup.
- 4 c. Chicken stock
- 1 large butternut squash
- 1 large can of pumpkin (don’t go cheap, get the all natural, JUST pumpkin!)
- 5 oz chopped walnuts
- 1 package of bacon
- Nutmeg (a pinch)
- Ginger (a pinch)
- Salt & Pepper (to taste)
- Preheat oven to 35o F.
- Cut butternut squash in half, Clean (take out seeds), and place face down on a baking sheet with some water in the bottom
- Bake squash for 20-40 minutes (just until you begin to see the skin pucker)
- Take squash out and turn off oven.
- Scoop squash out of skin and add to a blender with some water. Blend until smooth.
- Add squash, 1 can of pumpkin, 4 c. chicken stock, walnuts, nutmeg, ginger, salt and pepper to a large crockpot on LOW heat.
- Cook for 1-2 hours on low or until soup begins to bubble
- Cook bacon on the stove top until crispy. Cut into small pieces (if you want to cheat, you could use bacon bits, but that’s against my religion!)
- Add bacon to the soup. Serve warm