Butternut Squash Soup with Bacon



-      Cook down bacon in a skillet

-      Add apple and cranberries with 1 tablespoon brown sugar, a pinch of cinnamon, and a pinch of nutmeg and sauté until tender.

-      Boil butternut squash in chicken stock with 3 tablespoons olive oil butter blend, brown sugar, cinnamon and nutmeg until tender.

-      Put cooked squash in blender

-      Add 2 tablespoons olive oil butter blend and ½ cup cooking liquid

-      Puree squash and add almond milk to control consistency

-      Top soup with bacon & apple mixture and a drizzle of maple syrup

-      Mix Greek yogurt with maple syrup, cinnamon and nutmeg to taste

-      Garnish with Greek yogurt and chopped mint

  • 1 apple, rough chopped
  • 8 ounces bacon bits
  • 2 tablespoon brown sugar
  • Cinnamon
  • Nutmeg
  • 2 cups butternut squash, peeled, seeded and cubed
  • 3 cups chicken stock
  • ½ cup almond milk
  • 5 tablespoons olive oil butter blend
  • 3 tablespoons Greek yogurt
  • 2 tablespoons maple syrup plus more for garnish
  • Fresh mint


Chef Jeff this soup look luscious and I'm going to try it this weekend. Thank you so much for flipping recipes so we can stay healthier. Best regards................Kay

Can't wait to try this!!

it talks about cranberries in the recipe but they are not on the ingredient list to how much or how prepared. can you help please?

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