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Monday, 21 October 2013

Chunky Butternut Squash Soup With Bacon And Kale

With fall settling in to Southern Ontario, the days are rapidly changing from salad days to soup days. Hearty stick to your ribs kind of soups that comfort , nourish and warm you to the core. This is a perfect recipe for a fall lunch or dinner, I hope you enjoy it!
The squash could be roasted in advance to save a bit of time, making this an easy soup to get on the dinner table fast. 

Chunky Butternut Squash Soup With Bacon And Kale

1 large butternut squash
1 tbsp coconut oil
1 cup finely diced bacon
2 onions, peeled and chopped (a very generous cup full!)
1 bunch kale, tough stems removed, and chopped
1 tsp dried oregano
½ tsp paprika
½ tsp turmeric
1 clove garlic
1 tsp salt
7 cups bone broth (I used chicken)

Preheat oven to 375F
Cut squash into manageable chunks, peel and remove the seeds. Cut into 1 ½ inch chunks, toss with coconut oil, and roast in a large pan in preheated oven for 60 minutes. The squash should be softened and just starting to brown slightly. Remove from oven and set aside. 
Sauté the bacon in a heavy bottomed large pot, stirring often until just cooked thru, approx 4-5 minutes. Add the diced onions and cook until the onions start to soften, another 4-5 minutes. Add the Kale and the spices, and sauté for another 2-3 minutes.

Add the pre-roasted squash to the pot and lightly mash to break up the chunks slightly. This helps add some body to the soup.

Add 1 cup of the bone broth to the pot, and stir, scraping  to deglaze the bottom of the pan. Add the remaining broth and bring to a boil. Simmer for 5 minutes, and serve

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