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Add a photoServings: 8
Ingredients
- 6 ounce Bacon, diced
- 1 x Yellow onion, peel/dice
- 1 x Red bell pepper, dice
- 2 stalk celery, dice
- 1/4 bn Fresh thyme, minced
- 1/4 bn Fresh oregano, minced
- 1 Tbsp. Garlic, minced
- 2 Tbsp. Flour
- 1Â 1/2 x Kabocha, peel/seed/dice
- 2 quart Chicken stock
- 2 x Bay leaves
- 2 tsp Salt
- 1 tsp Fresh grnd pepper
- 1/2 bn Scallions, sliced thin
- 1/4 bn Parsley, minced
- Â Â Minced smoked almonds
Directions
- Render the diced bacon till crispy; drain and reserve. Using a little of the bacon fat, slowly sweat the celery, onion and peppers with 1/4 tsp. salt. When soft, add in the garlic and minced herbs and cook till fragrant, about 2 min. Add in the flour and cook for another 2 min. Add a third of the stock, bring to a boil stirring constantly, add in the remaining stock and the diced squash and bay leaves.
- Let simmer slowly, till the squash is tender; it will thicken and color the soup as it softens. The squash should be soft but still hold its shape.
- Season with salt and pepper. Off the heat, add in the scallions, the bacon and parsley, garnish with toasted or possibly smoked minced almonds or possibly walnuts for a nice crunch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 8 servings | |
| Calories 141 | |
| Calories from Fat 91 | 65% |
| Total Fat 10.12g | 13% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 1142mg | 48% |
| Potassium 357mg | 10% |
| Total Carbs 6.83g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.42g | 1% |
| Protein 5.77g | 9% |
