Monday, November 21, 2016

Autumn Squash and Bacon Soup

Megan and I had the privilege of showering our sweet Em this weekend in preparation for her twins coming soon! I can't believe the journey we (the 3Bs) have been on together the past 6 years. I feel like we have know each other a lifetime. It is so fun to look back on pictures of us at Meg's shower, My shower and now Em's! 

 Parents to be!
 I love my girls!

 Em pregnant with Duke and Kit
Me pregnant with Diane
 Meg pregnant with Liam

The beautiful table in my backyard. Also a huge thanks to Nancy, Megan's mom, who is the mastermind behind all the decor. She and Meg did such an amazing job! 
 Fun fact, Meg is a twin. Nancy had boy/girl twins, so this shower was really special for her to help out with.

 With my baby girl! Hard to believe that just 6 months ago they were showering me. Diane can't wait for Duke and Kit to come play!

 I was in charge of the food. We had Soup Shooters. The soup recipe is below. Everyone LOVED it!
 I also made individual pot pies.
 An autumn crunch salad and pears with blue cheese! My pumpkin pies didn't get photographed but they were fun too! 

Everyone had a fit over this soup and demanded the recipe. So I had to promise to get it on the blog soon. Enjoy!

Autumn Squash and Bacon Soup

 Slices of bacon
1 small butternut squash (or get a package that is already cut in the fresh or frozen isle)
1 sweet potato
1 cup frozen or fresh sliced carrots
1 red bell pepper
2 Tbsp olive oil
1/2 onion, diced
2 springs fresh thyme
1/8 tsp cayenne
3 cups chicken broth
1/2 cup heavy cream
1/4 cup greek yogurt
salt and pepper
roasted pumpkin seeds
goat cheese 
crumbled bacon
Preheat oven to 400
Remove skins and cube butternut squash and sweet potato and cut up red pepper (removing seeds). Toss all with carrots, salt, pepper and a little olive oil.
Spread your pepper, squash, carrots, and sweet potatoes on a baking sheet and cook on 400 for 15-20 mins or until the ends are starting to char.
Mean while, cook bacon in your stockpot until crispy and remove from the pan and set aside. Crumble 3 pieces for you to use as toppings and set aside, the other 3 will be going back in the soup soon.
Leave the bacon grease in the pan and cook diced onion in it until tender and translucent.
Add in fresh thyme leaves and cayenne pepper.
Add broth to the pot,
Add roasted vegetables to the pot and also 3 pieces of bacon the you have crumbled apart. Season with Salt and pepper.
Use an immersion blender to blend into a puree. If you are making this ahead, stop here, cool and freeze or chill until ready to use. Then reheat this part and add the creams when ready to serve.
Stir in cream and greek yogurt.
If your consistency is too thick, you may want to stir in more chicken broth. Taste to see if you need more seasoning.
Now for the best part... top with the extra crumbled bacon, pumpkin seeds and goat cheese!

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