Butternut Squash Soup With Crispy Bacon and Brussels Sprouts

Sometimes the best recipes come from a limited pantry. This past week I had exhausted my meal plan and our budget dictated that we make it one more day before doing another grocery haul. We had a drawer full of vegetables and some broth, and this is the recipe that came out of it!

(I hope the measurements are correct — the first time I made this I just eyeballed everything!)

You will need:

4 cups peeled and cubed butternut squash (Trader Joe’s has the pre-cut bags!)

2 cups chopped and peeled carrots

½ of a large yellow onion, diced

1 sprig of fresh thyme

4 cups vegetable broth

5 fresh Brussels sprouts

3-4 pieces pre-cooked bacon

In a large soup pot containing a bit of olive oil, combine your squash, onion, and carrots. Sweat the vegetables on medium to high heat for about fifteen minutes, or until the onions are translucent and the other veggies are starting to soften.

Now add the broth and fresh thyme. Cover and simmer for fifteen to twenty minutes, or until the squash and carrots are extremely soft and start to fall apart when poked with a fork.

While the soup is simmering, start the crispy topping! Thinly slice or shred the Brussels sprouts and pre-cooked bacon. Place on a baking sheet with a bit of olive oil. Bake at 400 degrees for about 15 minutes, until the bacon is crispy.

Once the vegetables are soft, blend the soup mixture in a food processor or blender until smooth. Dish out the soup and top with the crispy bacon and Brussels sprouts!

This recipe is gluten free and, if you omit the bacon, it can be vegetarian, too!