It was a no-brainer to make a warm comforting soup on this arctic, winter day. And even better that it’s a comfort-food AND it’s healthy!
Trav and I went to Costco this week and we got a ginormous thing of mushrooms and so began my inspiration for this healthy recipe. We LOVE mushrooms so we loaded up this soup with plenty of them. You only need about 16 oz, but we used almost the entire container, which was 24 oz!
This soup recipe is:
-Full of veggies
-Can be made vegetarian and vegan by eliminating the bacon / milk
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Consider using bone broth in place of regular broth to add some extra protein and health benefits. For similar benefits I sometimes add collagen powder. It’s flavorless and odorless so I can sneak it into soups, coffee, tea etc. This is the collagen powder I use –> Where to get collagen powder
- Preheat the oven to 375 degrees. Cut the butternut squash in half and roast for 40 minutes.
- 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.
- Return to the stove and saute celery and garlic in the bacon grease
- Add the chopped mushrooms and continue to saute. Add ¾ of the bone broth and bring to a simmer.
- When the squash is done, dice into cubes and add to a separate pan with olive oil over medium/high heat.
- 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.
- 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.
- Season with thyme and S&P; to taste. I can never get too much garlic so I usually add some garlic powder too 🙂
- Add the milk a few minutes before you’re ready to serve.
- Coarsely chop the bacon and add to the bowl as a topping when serving.