Sometimes I force myself to go an extra day or two when I feel that I “need” more groceries. Why on earth would I do that? Well, it really gets my creativity going when I have to work with the remaining, seemingly miscellaneous items left in my kitchen to create a meal that my husband will actually want to eat! Such as something as delicious as paleo bacon butternut squash soup.
This is an example of one of my totally creative experimental kitchen days. Boy, did all that work pay off! I tell people all the time who ask for my help with their paleo cooking that it’s so important, after you’ve mastered some paleo recipes, to come up with ones of your own.
Please fill out my contact page to share with me what you come up with!
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The butternut squash and bacon go so well together! Add a little grass-fed butter to enhance the taste if you like! Enjoy!
- 36 ounces butternut squash, cubed 1-2 inch pieces (frozen or fresh, cut up, not peeled)
- 3 cups water
- 4 ounces chopped bacon
- ½ an onion
- ¼ – ½ teaspoon paprika
- Salt and pepper, to taste
- Coconut oil for sautéing
- Add squash to the water in a 4 quart pan.
- Bring to a boil and then turn to a simmer.
- Let cook for about 40 minutes or until very soft.
- Cook the bacon and blot off the extra oil.
- Sauté your onion in 1 tablespoon of oil until golden.
- Add bacon and onion to the squash.
- Add paprika, salt & pepper to taste.
- Stir. Let simmer for an additional 10 minutes.
- Use an immersion blender to puree your soup, or better yet pour the soup into a Vitamix and puree all together.
For a creamer taste, add 2-4 tablespoons of grass-fed butter. If necessary, reheat and enjoy.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.