Extra creamy butternut squash soup with cauliflower and bacon. No dairy!
I don’t know what it is, but I can’t shake this cold/flu thing that I keep getting. I was sick a week or two ago, and now it’s starting all over again. At first I thought I was having bad fall allergies, because I had terrible allergies as a kid. Fall was my least favorite season as it meant sniffles, runny eyes and a sore throat. Friends used to always joke that I need a bubble to live in, to avoid all the things I was allergic to. I even had one of those allergy tests done where they prick your arm with a million different needles, and each one gave me hives except for dogs. Good thing too. Being allergic to dogs would be the worst. But, I digress. I thought that maybe these allergies that haven’t been so bad since I changed my diet were returning, but now I am convinced that I just have the same cold again.
Being sick plus fall weather means all I want is soup! Luckily I made my first successful batch of bone broth last week, and I have been having soup almost everyday since. I’m even having a bowl for brunch right now as I type this.
Are you a creamy soup or a broth-y soup person? Growing up, I always preferred a a thick, creamy soup. Lately I have been enjoying both, but I still think I prefer a creamy soup a little more. If you are the same way, then you’ll love this soup!
The combination of cauliflower and butternut squash makes a beautiful colored, and perfectly balanced soup. The flavor is slightly sweetened from the squash, yet warm and savory from the pan roasted cauliflower. With florets of cauliflower left whole, this soup is reminiscent of a cream of potato soup, but without any cream or potato!
This soup may be as allergy friendly as it gets; free of nuts, seeds, coconut, dairy, gluten, grains, eggs and nightshades. Am I forgetting anything?
- 4-6 Slices bacon
- 1 Head Cauliflower (chopped)
- 1 Small Butternut Squash (or ½ a medium sized squash) diced
- 2 Cloves garlic (minced)
- 1 Stalk celery (chopped)
- 4 Cups Chicken Broth
- 4-6 fresh sage leaves, chopped
- Salt and pepper to taste
- Sliced scallions to garnish
- In a large deep pan or soup pot, cook the bacon over medium heat until cooked through and crisp. Remove the bacon from the pan, chop into ½ inch pieces and set aside on a paper towel rimmed plate.
- In the same pan/pot, add the chopped cauliflower and diced squash to the bacon fat. Cook 2-3 minutes. Add the garlic, celery and sage and cook until fragrant, stirring often (another 2-3 minutes).
- Pour 4 cups of broth into the pot and bring to a low boil. Reduce to a simmer and cook, covered, until the squash and cauliflower are fork tender (about 10 minutes).
- Use a slotted spoon to transfer about half the cauliflower florets to a separate bowl.
- Pour the remaining soup into a blender in 2 batches*, and blend until smooth. After each batch, pour the soup back into the pot. Stir in the reserved cauliflower. Season with salt and pepper to taste.
- Serve the soup into bowls garnished with the bacon and sliced scallions.