Butternut Squash



-      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
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