Now the weather’s getting chilly/bracing/shit, there’s nothing more warming than a lovely bowl of soup (except perhaps a tot of whisky but that is NOT a healthy lunch option). Cheap, filling, packed full of goodness… we asked some of our favourite food gurus for their best soup recipes. They’re bloody delicious and we’re going to be sharing them all week. Here’s the first installment.
Butternut squash with bacon soup
Recipe from: Eat Evolve
This paleo-friendly recipe came about on a cold winter’s day in Evolve HQ. We wanted to create something warm, hearty but full of dense nutrients. Butternut squash is low in fat and delivers an ample dose of dietary fibre, making it a heart-friendly choice. The addition of carrots increases the anti-oxidant benefits while the strong flavours and crunch from the crispy bacon are an excellent contrast to the smooth texture.
EatEvolve is a unique pre-made meal delivery company. Using only natural ingredients, the meals are designed to be both healthy and delicious. Check them out at eatevolve.com or follow them on Twitter @EatEvolve
How to make
1 large butternut squash, peeled and cut into large chunks
3 whole carrots, peeled and cut into large chunks
1 1/2 tablespoons coconut oil, melted
1/2 pound of raw bacon, diced into small pieces
1 small onion, diced
1 small apple, cut into small pieces
2 cups of chicken stock
1 cup of full fat coconut milk
1 teaspoon of salt
1-2 tablespoons of cinnamon (this is very much dependent on your own tastes – maybe start with 1!)
1 tablespoon of nutmeg
1. Preheat your oven to 350 degrees farenheit/180 celsius.
2. Put the squash and carrots into a bowl and toss with coconut oil.
3. Cover the bottom of a baking dish with squash and carrots and roast uncovered for 35 minutes or until tender.
4. In a large stock pot over medium heat, cook bacon until crisp. Then remove the bacon with a slotted spoon and set aside for the soup garnish, leaving the juicy bacon fat in the pot.
5. Add the onion and apple to the stock pot and sauté in bacon fat over medium heat until tender – about 5 minutes approx.
6. Add the roasted butternut squash, carrots, chicken broth, and coconut milk to stock pot and bring to a boil, while stirring regularly.
7. Remove the pot from the heat.
8. Use an immersion blender to blend your soup or working in several small batches, blend soup in food processor or blender until smooth.
9. Return the smooth ingredients to the stock pot and bring to a simmer and season with salt, cinnamon, and nutmeg.
10. Serve soup in large bowls garnished with bacon or you can freeze it for a really cold night.
Tomorrow’s soup of the day is nutritionist Libby Limon’s green soup with almonds. And it is a winner!