Old Bowls, Bacon and Butternut Squash
This easy to make autumn soup is served best in old bowls with a slice of crisp bacon leaned on the side. Dig out your mother’s or your grandmother’s soup bowls, the ones that have been too precious to use. If you don’t have any old dishes shop the thrift store and find another person’s grandmother’s dishes that they waited too long to use.
- 1 32 oz. box of organic butternut squash soup
- ½ cube of butter
- 1 8oz. can of chunky applesauce
- 1 medium sized butternut squash peeled and diced into large chunks
- 1 white portion of a large leek
- 1 ¾ cup of chicken stock
- ½ teaspoon of cinnamon
- ½ teaspoon of nutmeg
- ½ teaspoon of ground pepper
- Salt to taste
Put all ingredients in a crockpot on medium until tender (about 6 hours). Add additional spices to taste.
Mash the remaining ¼ of the mixture by hand to preserve texture in the soup.
Mix smooth and chunky portions back together.
- Chopped apples
- A slice of hand cut bacon
- Sour cream
- Spiced nuts (walnuts or pecans lightly browned in brown sugar and butter)
- Eat all of the soup until you can hopefully see a pattern in the bottom of the bowl and think about how happy you’ve made your grandmother – or someone else’s grandmother.