AUTUMN SQUASH SOUP WITH BACON

I'm a late night pinterest addict. I can't sleep very well at night and when that happens I'm usually on pinterest getting some great ideas on how to spend money! Lately my pinterest has been flooded with butternut squash soup recipes. I really wanted to try some so after looking I decided to combine a few elements from the soups I liked and create my own. 

I ate this as my dinner when Jay was working a week of nights so I added bacon to it so it would be a little more filling. I would recommend making this as a starter, although I ate it as my main meal for 3 nights!

My only 2 issues making this soup was that I had to google how to cut up a butternut squash and I had to add in a little more liquid as the soup simmered. I had only bought 2 cans of chicken broth, but thankfully I had more in my pantry and I had to add the additional can to the soup. Also if you follow this blog you know I tend to cook to taste, so when it comes to adding the curry, cinnamon, and thyme add as much as you think you'll need. I tried to be conservative on the recipe, but I'm pretty sure I added more than what I wrote.

INGREDIENTS

• 1 Butternut Squash
• 1 small Onion, diced
• 1 Red Bell Pepper, chopped 
• 8 slices of bacon, diced
• 15 oz can Pumpkin Puree
• 3 cans of Vegetable or Chicken Broth
• 3 cups Apple Cider
• 1 1/2 cup Heavy Cream
• 2 tbsp Olive Oil
• 2 cloves garlic, minced
• 1 tsp Curry Powder
• 1 tsp Cinnamon
• 1 tsp dried thyme
• 1 tsp red pepper flakes
•  Salt and Pepper to Taste 
• Pumpkin Seeds (for garnish)
• ​goat cheese (garnish)

INSTRUCTIONS

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 
• Cut butternut squash, onions, and bell pepper. 
• Place butternut squash, onion, and bell pepper in a single layer onto the prepared baking sheet. Add olive oil and garlic and toss. 
• Cook for 20 minutes. Allow to cool 10 minutes
• While squash mixture is cooking, Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and chop.
• Now that your squash is cooled add to a food processor or blender
• Puree squash mixture in blender or food processor.
• In a large stockpot pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.
• Bring to a low boil over medium heat.
• Add in curry powder, cinnamon dried thyme, red pepper flakes, and salt and pepper, simmer for 10 minutes.
• Add in 2/3 of the chopped cooked bacon
  Bring to a low boil over medium heat.
• Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached. 
  Garnish with pumpkin seeds, a few pieces of chopped bacon, and goat cheese.  

I just wanted to share with you my fun fall table decor. I bought a few mini pumpkins at the grocery store (.99 each) and then added in my favorite fall colored glassybaby to the mix. I have chargers usually on the table but for fall I added some fun little hand towels atop of the chargers. Simple and fun little way to change up your fall decor! 

Hope you enjoy the soup! 
Cheers,
Jess