Curl up with a bowl of this sweet tasting soup on a chilly day. Full of healthy vegetables and crispy bacon, you can enjoy this soup for dinner or lunches throughout the week.
Cook the bacon in a frying pan or in the oven. Chop into smal pieces and set aside.
Slice the squash in half, peel the outside with a vegetable peeler or paring knife. Scoop out the inside seeds and strings with a spoon. Chop the squash into small ½" cubes. Add 4 cups of squash to one bowl, and save 2 cups of squash in another bowl.
Wash, scrub and peel the potatoes. Chop into small ½" cubes. Add 2 cups of chopped potatoes to a bowl, and 1 cup of potatoes to another bowl.
Heat a bit of cooking oil in a large pot over medium-high heat. Add in the minced garlic and chopped onion. Cook until the onion turns translucent, about 1-2 minutes.
Add in the carrots, celerly and onion. Cook for another 2-3 minutes.Add 4 cups of squash, 2 cups of potatoes, broth, tomato paste, thyme, rosemary, salt and pepper.
Mix everything together. Bring to a boil, then reduce to let simmer. Cook until squash and potatoes are soft when poked with a fork.
Use a soup ladle to pour half of the ingredients into a high speed blender or food processor. Puree until smooth and creamy.
Pour this soup into a large bowl and set aside.
Repeat blending steps with the rest of the soup until all soup is smooth and creamy.
Add the pureed soup back to the pot with 1 cup potatoes. Bring it to a boil and reduce to let simmer. Cook for 2-3 minutes.
Add in the squash and cook an additional 2-3 minutes until squash and potatoes are soft when poked with a fork.
Add the chopped cooked bacon in the last minute and stir in. Taste and season with more salt and pepper if desired. Scoop into bowls, serve and enjoy!
Recipe Notes:
Leftover soup can be stored in an airtight container in the fridge for up to 4-5 days. Reheat the soup in the microwave or on the stove.This soup can also be frozen for future meals. Once completely cooled, pour it into a silicone freezer soup tray for perfect portions. The soup can be frozen for up to 6 months.
Fresh squash will take longer to soften than frozen squash. Be sure to adjust the times for this. Overcooked squash will be too mushy.
Be careful when pureeing the soup in a blender. Add smaller portions (the blender cup should only be half full). Hot air will release when removing the lid.
You’ll have leftover broth from the carton that you don’t need for this recipe. Freeze the leftover broth in 1 cup portions for future recipes. Or you can add it to ice cube trays and use for stir-frys, when cooking pasta, quinoa or rice.
Keep your stove clean and use a splash guard or pot lid to cover the pureed soup while it simmers in the last few steps of the recipe. The soup will bubble and get a little messy around the stove.