The other day was one of those bone chilling, windy fall days that just demands a bowl of something warm.
My kids aren’t huge fans of squash, but if you put it in soup form, they will eat it up like it’s going out of style. Add a little bacon, and it’s in their tummies in a flash. They all gave this one a big thumbs up (even the picky one, and that’s really saying something).
All in all, this acorn squash soup was a big hit! Whew – thank goodness. We’ve got another go to chilly day all star recipe in the books.
2 acorn squashes
1 cup chicken broth (substitute vegetable if you’d like)
1 cup milk (2% or whole)
1 medium yellow onion
4 slices bacon
garlic salt, salt, and pepper to taste
Slice the squash in half, cover with coconut oil, salt and pepper, and bake for an hour at 400 degrees.
Cook bacon until crispy, set aside. Crumble once cooled.
Slice onion, cook over medium heat on the stovetop with a little oil until translucent. Blend with a splash of chicken broth until smooth.
When the squash is cooked, scoop out into a pot. Add milk and the rest of the broth. Bring to a boil, then transfer to a blender (or use an immersion blender). Blend until smooth, and transfer back to the pot. Stir in blended onions. Add garlic salt, salt, and pepper to taste. Top each bowl with bacon, and enjoy!
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