I can’t even describe how good this soup is. It make look and be simple in nature but it is so delicious. Plus, this is a great way to get homemade stock in your belly without guzzling it straight. This is a great light soup with all the gut healing benefits your body needs! The squash makes it so sweet, you would almost think it was a corn soup. And since corn is so hard for a lot of people to tolerate, this is a pretty great alternative!
Bacon and Squash Soup
Ingredients:
6 medium yellow summer squash (roughly 8 heaping cups)
2 leeks – bulbs and stem removed
1 large onion
1 quart chicken stock
2 cloves minced garlic
2 tsp celtic sea salt – or more to taste
black pepper to taste
1 bundle green onions – using scallions only
5 pieces cooked bacon – chopped and crumbled
1-2 tbs fat (duck fat, pork lard, butter, bacon fat)
Rough chop the squash, leeks and onion. Add to a large stockpot along with chicken stock, garlic, salt and pepper. Bring to a boil and then reduce to a low simmer covering with a lid. Cook roughly 10-15 minutes until a fork will easily go through all vegetables. Using an immersion blender, puree the soup until the vegetables are finely chopped and smooth. Next add bacon, scallions and fat of choice. Don’t skimp on the fat. It makes this soup richer and more satiating as well as gives us fatty acids our bodies need to thrive. Stir well to incorporate. Let the soup rest a few minutes before serving then garnish with more bacon and green onions.
This would also taste great with some fresh grated quality cheese or dallop of cream.
**For GAPS INTRO – peel and seed the squash first.
The Allergy Free Family 