Squash and Bacon Cream Soup







A recipe allowed in a diet.

It's hard to resist the crisp-smooth play or the salty vs. sweet game on a plate or in a bowl. This is what we’ve got here, where an ultra-smooth and sweet butternut squash blend, mixed with heavy cream, play so well together with the crispy, salty fried bacon. We feel that it's quite irresistible.

Nutritional Chart

Calories: 602 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 15 g
  • 49 g
  • 31 g

Ingredients Needed for Squash and Bacon Cream Soup

1 tablespoon butter
1 tablespoon olive oil
1 onion, diced
4 ounces of bacon, sliced
1 pound butternut squash, cubed
2 cups of chicken stock
¼ cup heavy cream
pumpkin seeds for garnishing

How to Make Squash and Bacon Cream Soup

  1. Melt the butter with the olive oil in a cooking pot over low heat, then cook the onion until tender.
  2. Add the bacon and stir a bit, add the squash and chicken stock, season with salt and pepper, and bring to a simmer. Cover with the lid and simmer for 10-15 minutes or until the squash is tender and slightly firm.
  3. Remove from heat and transfer the cooked bacon and veggies to a blender. Blend them.
  4. Strain the blended mixture into a bowl using a strainer and a spatula, discard the pulp, and add the heavy cream. Mix.
  5. Serve the cream soup in a soup cup, garnished with fried bacon and pumpkin seeds.

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