Creamy Sweet Potato, Butternut Squash and Bacon Soup [Phase 3]
March 8, 2016
- Prep: 20 mins
- Cook: 25 mins
- Yields: 4 Servings
Directions
In a large soup pot render (cook) the bacon pieces. Remove them once they look crispy, and place on paper towels to drain.
Leave about 1 tbsp of the bacon fat in the pan, but drain off the rest.
Add in the diced onion and garlic and saute for 2-3 minutes until translucent and fragrant.
Add the sweet potato and squash and saute for another 2-3 minutes then add the chicken stock and bring to a boil.
Reduce heat, cover and simmer for about 20 minutes or until the sweet potato and squash are fork tender.
Add the heavy cream or coconut milk at this point.
Using an immersion blender, blend until creamy. You can also use a blender if you don't have an immersion blender. Process until smooth.
Place back in the pot and add in the spices. Adjust salt and pepper to your taste.
Garnish with cooked bacon and green onions.
Enjoy!!!
Ingredients
2 slices of hight quality, nitrate free bacon, cut into pieces
½ large yellow onion
3 cloves of garlic diced small
10 oz (about 2 cups ish or 3 large sweet potatoes) of peeled and diced sweet potato
10 oz (about 2 cups ish or ½ small butternut squash) of peeled and diced butternut squash
4 cups of chicken or vegetable stock
½ cup organic high quality heavy cream (if dairy free substitute with unsweetened canned coconut)
1 tsp salt
¼ tsp black pepper
½ tsp cumin
1 tsp cinnamon
green onions for garnish
