It’s no secret for me that blogging has become a scarcity in my life. You know, life happens sometimes and you get really busy drinking beer, petting puppies, and occasionally going to a specific location where collaborative fitness happens. Ya know? But, I don’t have to tell you that because YOU have a V (how kids are saying “very” these days; saves TONS of time) busy life too! Thanks for understanding, girl!
This has become one of my favorite soups for the winter months. I’ve always loved it but decided to put my own spin on it. Plus, this easy, minimal-effort method leaves plenty of time for Netflixing in pajamas or whatever weird stuff you do in the winter months.
You. Do. You. Boo.
Roasted Butternut Squash Soup
6 Pieces Bacon, diced
1 Butternut Squash
1 Yellow Onion
1 Russet Potato
3-4 Garlic Cloves
32 oz. Broth
1 Tablespoon Paprika
½ Tablespoon Turmeric
Salt & Pepper, to taste
Crushed Red Pepper, to taste
Quarter vegetables (besides the squash, obvi just cut in half and scoop out the seeds) and season with Olive Oil, Salt & Pepper. Wrap the garlic in foil (this way it doesn’t dry out) and roast on one large cookie sheet at 375 until tender. Depending on the size of your veggies, this usually takes about 40 minutes. Just enough time to watch one more episode of that Netflix series you’re obsessed with.
In a heavy stew pot, cook the diced bacon until crispy. Transfer the cooked bacon to a dish or bowl lined with paper towels to drain the excess grease. If you hate yourself, you can drain the bacon grease completely. If not, you can drop all the roasted veggies right in there for the next step.
Over medium-high heat, get the veggies nice and hot! Stir in paprika, turmeric, red pepper flakes, salt & pepper. When the seasonings are thoroughly incorporated and the kitchen smells super tasty, add a few leaves of fresh sage and pour in 32 ounces of your favorite broth. Personally, I prefer bone broth because of the added protein and overall lusciousness. You can actually buy it now in the large containers at most grocery stores too. Isn’t that neat?!
When the soup comes to a boil, turn the heat to low, cover and simmer for about 20 minutes, or until all the veggies are super tender.
When you’re ready to eat, puree the soup with an immersion blender or Vitamix (if you’re rich). If you love yourself, top the soup with sour cream, bacon, and fresh sage. Enjoy!