Mushroom & Butternut Squash Soup with Bacon
  • 16 oz baby bella mushrooms, chopped
  • 6 strips nitrate-free bacon
  • 1 cup chopped and washed leeks
  • 1 butternut squash
  • ½ cup chopped celery
  • 3-4 garlic cloves, minced
  • 4 cups bone broth - where to get OR vegetable broth with collagen powder
  • ½ cup milk (I used 2%)
  • S&P
  • 1 tsp dried or fresh thyme
  1. Preheat the oven to 375 degrees. Cut the butternut squash in half and roast for 40 minutes.
  2. Heat a large soup pot over medium/high heat. Add the bacon and fry, turning a few times until crispy. Remove the bacon and get rid of half of the bacon grease.
  3. Return to the stove and saute celery and garlic in the bacon grease
  4. Add the chopped mushrooms and continue to saute. Add ¾ of the bone broth and bring to a simmer.
  5. When the squash is done, dice into cubes and add to a separate pan with olive oil over medium/high heat.
  6. Add the leeks to the butternut squash. Add the last bit of chicken broth and simmer until squash and leeks are soft, 6-8 minutes.
  7. Use an immersion blender to puree the squash and leeks in the pan and then add to the big pot with the mushrooms and celery.
  8. Season with thyme and S&P to taste. I can never get too much garlic so I usually add some garlic powder too :)
  9. Add the milk a few minutes before you’re ready to serve.
  10. Coarsely chop the bacon and add to the bowl as a topping when serving.
Calories: 144 Fat: 8 Protein: 7.8
Recipe by the nutty pear at