Brown Butter Squash and Sweet Potato Bacon Soup
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Cook time: 
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Serves: 4
 
Ingredients
  • 1 acorn or other variety of firm squash, cubed
  • 1 sweet potato, cut into chunks
  • 1 onion, cut into chunks
  • 4 cloves garlic, left whole
  • 1 sprig fresh rosemary, destemmed and roughly chopped
  • 1 Tbs melted bacon fat or oil of choice
  • ¼ C butter
  • 6 C chicken or vegetable stock
  • ½ tsp sea salt
  • fresh cracked pepper
  • 6 slices of bacon, chopped
Instructions
  1. Preheat oven to 400F
  2. In a large bowl combine squash, sweet potato, onion, garlic and rosemary, toss with bacon fat or oil until evenly coated and spread onto a baking sheet or roasting pan. Roast for 35-40 minutes.
  3. In a large pot melt butter on medium and allow it to cook on med-low until the milk solids in the butter turn brown.
  4. Add your roasted vegetables, stock and salt and pepper and bring to a simmer.
  5. Heat a heavy pan and add bacon, cover on medium heat and allow bacon to get nice and crispy.
  6. Puree the soup with an immersion blender or transfer it to your blender until smooth and creamy.
  7. Serve topped with a dollop of sour cream or coconut cream and a spoonful of crispy bacon.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/brown-butter-squash-sweet-potato-bacon-soup/