Monday, September 17, 2012

INCREDIBLE Bacon Butternut Squash Soup for a Dreary Almost Fall Eveving

I love this soup, this is my favorite fall meal...period.



Ingredients:
1 lb bacon (sliced into small pieces)
2 sweet onions diced
2 stalks celery diced
4 small-medium white potatoes diced
2 bay leaves
1 Tbsp. minced fresh sage
4 tsp. salt
1 tsp. black pepper
1/2 cup white wine
8 cups chicken broth
4 (15 oz.) cans butternut squash (I buy Farmer's Market Organic sold at whole foods)
2 cups milk



Directions:

1.  Cook bacon in a large soup pot over medium heat until done.  Reserve oil.  Set bacon aside on paper towels to drain.



2.  Heat 2 Tbsp. of reserved oil back in the same soup pot.  Saute onions, celery, potatoes, bay leaves, sage, salt and pepper for 10-12 minutes or until tender.  Add 1/2 cup white wine and cook 2 additional minutes.  Add chicken stock and bring to a boil.  Simmer on low for 15 minutes.



3.  Add butternut squash, reserved bacon and milk, and heat until done.  Serve hot.  Enjoy!