ROASTED
SQUASH AND BACON SOUP
Bacon, did I say bacon! Hubby loved this rich soup! Half the bacon is blended into the soup. Roasting the veggies made the work load so
much lighter. It is a great way to serve
squash actually. This soup is higher in
carbs, so something to keep in mind. It would be a soup more suited to moderate low-carbers. Ayote squash is a squash popular in Central and South
America . It has a richer,
more full-bodied flavor than Butternut squash.
It is yellow to bright orange inside with a mottled green and yellow or
cream color on the outside.
Roasted Vegetables:
19 oz Ayote , OR
1 medium onion, diced
1 red bell pepper, chopped (5
oz; 142 g)
3 tbsp olive oil (45 mL)
2 tsp crushed garlic (10 mL)
1 tsp salt (5 mL)
1/4 tsp black pepper (1 mL)
1/8 tsp paprika (0.5 mL)
Soup:
8
slices bacon, cooked crisp and crumbled, divided
4 cups chicken stock (1 L mL)
1/2 tsp salt (2 mL)
1/4 tsp black pepper (1 mL)
1/4 tsp thyme, OR to taste (1 mL)
1/4 cup grated Mozzarella cheese (60 mL)
Fresh
parsley for garnish
Preheat
oven to 400°F (200°C).
To
make it easier to work with the squash, pierce the outside with a fork in a few
places. Microwave a few minutes, until
it is easier to pierce the outside shell.
Allow to cool. Cut the squash
into cubes, removing the hard outer skin.
In small bowl, combine olive oil, garlic, salt, black pepper and
paprika. Stir well. In large bowl, combine squash, onion and bell
pepper. Pour seasoning oil over
vegetables and toss to coat. Place on
large cookie sheet. Bake 25 to 30
minutes, or until the vegetables are fork tender.
In
blender, combine chicken stock, vegetables and half the bacon, as well as the
salt, black pepper and thyme. Blend
until smooth. Pour into a large pot and
over medium heat bring to the boil. Add water to get it to the consistency you
would prefer (it becomes very thick after refrigeration, so more water will be
needed upon reheating). Taste a little and make sure the seasonings are to your
liking. To make it spicier, add more
black pepper. Serve in individual soup bowls, garnished with Mozzarella cheese,
remaining bacon bits and parsley.
Yield: 8 servings
1
serving
162.6
calories
10.4
g protein
8.9
g fat
1.5 g fiber
9.8
g net carbs
For other great Low-Carb, Gluten-Free
recipes by the team & me:
Support your team, buy Low-Carbing Among
Friends cookbooks at: