Saturday, December 14, 2013

Paleo Butternut Squash Soup with Spicy Candied Bacon

Being snowed in calls for soup; since I also spent the day wrapping gifts, building Legos and helping my daughter on a science project it called for a SIMPLE one.

This Cooking Light recipe is probably the easiest butternut squash soup I've ever made. I made it just as written, except subbed in coconut cream and water for half-and-half. I was worried it wouldn't have much flavor, but the natural sweetness of the carrot really added something. The bacon was the perfect accompaniment to make the meal complete.

Paleo Butternut Squash Soup with Spicy Candied Bacon

soup (adapted from Cooking Light):
1 tbs. butter or coconut oil
1.5 lbs. butternut squash, cubed
2 medium carrots, cut into small chunks
1/2 large onion
2 1/2 cups chicken broth
2 tbs. coconut cream
1/4 cup water
1/8 tsp. salt

Melt butter or oil in a large pot over medium-high heat. Add squash, carrots and onions and cook for 12 minutes. Add broth and bring to a boil, then reduce heat to a simmer and cover pot.

Cook for 30 minutes. Remove from heat and stir in coconut cream, water and salt. Puree with an immersion blender (or remove to a separate blender). Taste for seasoning.

6 strips nitrite-free bacon
1 tbs. chili powder
1/3 cup packed palm sugar

Preheat oven to 350. Cover a rimmed baking sheet with parchment paper.

Combine palm sugar and chili powder in a shallow bowl. Press bacon into mixture, being sure to coat both sides. Lay bacon flat on baking sheet and cook for 30-40 minutes, not flipping.

Allow to cool before handing, as the sugar will be very hot.

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