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Butternut Squash, Mushroom and Bacon Soup: Recipe

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This recipe for Butternut Squash, Mushroom and Bacon Soup: is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp olive oil
1 lb Thick Cut Bacon. (I remove most of the fat). Chop up the meat portion.
3 medium onions chopped
2 or 3 cartons (8oz) of meaty mushrooms sliced. Portabella works well.
1 tsp dried thyme leaves. Don't leave this spice out.
1 tsp crushed smokey chipotle red pepper flakes. More if you like it spicey.
4 cups vegetable or chicken stock (prefer low sodium). If you like your soup thinner, add an additional can of stock.
1 medium squash, diced in 1 inch cubes.
Directions:
Directions:
In 6 quart sauce pan, warm olive oil over medium heat and add chopped bacon. When it begins to crisp, add onion to soften. Add mushrooms, Thyme, Pepper Flakes. When onions and mushrooms are soft, add stock and squash. Bring to boil.

Reduce to simmer and cook about 10 minutes until squash is tender. Roughly mash with a potato masher to smash some of the squash and thicken the soup.

 

 

 

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