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This creamy, delicious soup is definitely one of my favorites to serve this time of year and today I am going to show you how to make it. It goes perfectly with freshly baked homemade bread. You are not going to want to miss out on this one!
This time of year is full of fun celebrations and parties, and it can be difficult not to fall in the temptation of eating lots of sweet treats and desserts, including these pumpkin pie cheesecake bars and more. This soup is a good departure from the normal sweet treats. The dash of curry powder gives it a distinct flavor to go along with lots of fresh ingredients that you won’t have to feel bad about.
One of my favorite memories from my youth was harvesting the squash on my grandparents farm. My grandpa would always bring them directly in from the fields, throw them into a pot with water and cinnamon, and then we would enjoy them with a cup of milk. One characteristic of squash in Mexico is that they are usually green, so imagine my surprise coming to the United States and finding many different types of squash, including the delicious butternut squash.
Butternut squash goes perfectly with sweet potatoes and the roasted red pepper gives it a perfect amount of smoky flavor to add even more flavor. For the roasted red pepper, you should char it directly on your stove top until the skin is blackened and then put it in a plastic bag for about 10 minutes. Next you should take it out of the bag and peel the skin under a stream of cold water from your sink. This ingredient really makes this soup!
I am positive that this soup will become an instant fall favorite for you and your family. Even if you live somewhere where the seasons don’t change as much, this is still a great option for any time of year! The bacon gives it the perfect crunch that it needs as well and you won’t be able to resist going back for seconds.
I hope you enjoy this as much as me!
Butternut Squash, Sweet Potato, and Bacon Soup
- 1 Butternut Squash cut into cubes
- 2 Small Carrots peeled and chopped into smaller pieces
- 1 Sweet Potato peeled and cut into cubes
- 1 Cup of chopped up cauliflower
- 1/2 onion diced
- 4 cloves of garlic
- 1 can of coconut milk
- 1-2 cups of chicken stock depends on how thick you want it
- 1 red pepper roasted, peeled, and diced.
- 2 tablespoons of curry powder
- 4 slices of bacon
- Salt and Pepper to taste
- 3 Tablespoons of Olive Oil
- Preheat your oven to 350 F.
- Spread out the Sweet Potato, Butternut Squash, and Carrots with two tablespoons of olive oil in large baking pan and add salt and pepper.
- Bake for 15 minutes and remove from the oven.
- Put the bacon slices on top and bake for another 15-20 minutes, or until the bacon is crispy.
- While waiting for the previous step to finish, saute the onions and the garlic cloves with a little bit of olive oil in a frying pan for about 5 minutes.
- Add the roasted red pepper, which was previously roasted, peeled, and chopped as well as the cauliflower and mix well.
- Add the curry powder and let cook for 5 additional minutes.
- Take the baking pan out of the oven, remove the bacon and chop it up. Set aside.
- Combine the rest of the ingredients in a blender and blend until smooth.
- Put in a saucepan and cook over medium heat for 5 minutes.
- Serve with freshly baked bread with the bacon on top.