Squash Soup

As mentioned in the guacamole post, my husband and I have been on quite a health kick lately.  We are currently in the process of gearing up for Lent and preparing meals that will be suitable.  I have also been trying to incorporate more fruits and vegetables into our diets.  More so the vegetables, as they tend to be more difficult for the two of us. We have altered our eating habits quite a bit and we have started to have our big meals at lunchtime and have something lighter for dinner.  My squash soup recipe is great for these cold, winter nights.  It fills us up and is a light enough dinner that we won't be super stuffed afterwards.  I would definitely recommend this soup for anyone who is looking for a simple, quick meal. 

Ingredients:
1 butternut squash
1 cup carrots (optional)
4 cups low-sodium chicken stock
1 small onion
4 or 5 Strips of turkey bacon
1/3 cup of skim milk
salt and pepper to taste

Directions:

1.  In a large pot, fry bacon until crispy.  Once bacon is done, remove from pot and set aside.

2.  In same pot, add 4 cups of chicken stock.  You want all of the bacon fat still in the pot.  It will give the soup great flavor.

3.  Cut squash in half and remove the seeds and grime from the middle.  I cook the squash with the skin and remove it once it's soft.  Cut the squash into chunks and toss into the pot. 

4.  Cut onion in half and throw it into the pot.

5.  I also add carrots into the soup for extra veggies.

6.  Let all of these ingredients boil.

7.  Once all the ingredients have come to a boil and the squash has softened, put all ingredients into the blender and liquify.  Add bacon to the blender and liquify with the soup.

8.  Once all the ingredients have liquified, pour back into the pot.

9.  Add milk to the soup and mix well.

10.  Add salt and pepper to taste.

11. Once all ingredients are blended and the milk is mixed in, it's ready to be served!

It's best to serve the soup at once, while it's still hot.

Enjoy!

Eliza