Squash Fall Celebration Soup

Today I created an insanely delicious and super easy soup that you need in your kitchen this fall:

Ingredients:

1 butternut squash

1 acorn squash

1 Tbs  oil

1 red bell pepper

2 poblano peppers

3 slices of bacon

1 onion

2 cloves of garlic

stock of your choice

salt and pepper

Create:

Fire up your oven to 400F

Slice your squashes in half, scoop out the insides, and brush some oil (I used almond) on the insides and place them flesh side down on a baking sheet. Roast them for about 45 minutes.

Slice the peppers in half and seed them, and coat those with oil. Put them in a smaller oven safe pan and roast them about 15 minutes.

While your veg is roasting, take a dutch oven or large pot and start cooking your bacon. You're not going to want the bacon crispy but you want to get some oil from it. Throw your onions and garlic in and sauté them until the onions are translucent and the garlic smells good. Next, the peppers out of the oven and put them in the pot as well.

When your squash is done, peel it and put it in the pot, then add just enough stock to cover everything by half. Get everything simmery for 15 or so minutes and then blend everything either in a blender or with an immersion blender.

If I was going to do this again I would have added sage and chives but today it was one of those baby-screaming days so I straight up forgot. 

Let me know if you try this! It's delightful and you could so easily riff on it a million different ways. Also, this is something hat would be great for the whole family as a first course and to freeze for your baby food stash.