Ingredients
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2 pounds Butternut Squashpeeled, diced
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1 Yellow Oniondiced
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2 teaspoons Olive Oil
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2 Stalk Celerydiced
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4 cups Chicken Broth
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1/2 teaspoon Salt
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1/4 teaspoon Ground Pepper
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1 teaspoon Ground Cumin
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1/4 teaspoon Chili Powder
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1 tablespoon Apple Cider Vinegar
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2 teaspoons Brown Sugar
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Bacon
Directions
Steps
|
1
Done
|
Preheat oven to 400 degrees. Toss squash with one teaspoon of olive oil and roast in oven for 15 minutes. |
|
2
Done
|
Heat a large, dry, pot over a medium-high heat. Once hot, add the chopped bacon and cook for 4-5 min, until golden and crisp. Remove bacon, set aside. |
|
3
Done
|
Add more olive oil to the same large pot. Add onions and celery and cook, stirring, until onions are translucent and softened. Add spices and cook, stirring, for 1 minutes. Add the chicken broth and bring to a boil. Then reduce heat to a simmer and add the squash until the veggies are tender. |
|
4
Done
|
Use an immersion blender to puree until mostly smooth. Serve topped with crumbled bacon. |
