Hearty Butternut Squash & Jalapeño Soup

Hearty Butternut Squash & Jalapeño Soup

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Course: Soup

Keyword: butternut squash, fall, lentils

Prep Time: 1

Cook Time: 45

Total Time: 1 45

Servings: 2 cups serving size

Calories: 105kcal

Author: Faith

Equipment

6 quart stockpot / Large soup pot
Slotted spoon
Large kitchen knife
Garlic press (optional)
Wooden spoon or spatula
Blender / Food processor / NutriBullet

Ingredients

1 Med-Large Butternut Squash Roasted & cubed (see “Easy Oven Roasted Butternut Squash", link in notes below).
1 8 oz pkg Bacon, uncured & smoked cut into ½ inch-1 inch pieces. (sugar-free, nitrate free)
1-2 tbsp Olive Oil or Avocado Oil (optional)
1 Med Yellow Onion chopped
2-3 Med Carrots diced
2-3 Celery stalks diced
2-3 Large Jalapeños seeded & diced
5-6 cloves Garlic minced or pressed
1/2 cup Lentils small green
1 15 oz can Black Beans drained & rinsed
1 15 oz can Diced Tomatoes
64 oz Chicken Stock &/or Chicken Bone Broth (or Vegetable Stock/Broth)
1 tsp Salt season to taste, add more or less as needed
1 tsp Pepper season to taste, add more or less as needed
1-2 Bay Leaves
1/2 tsp Sage dried
1 tsp Garlic & Herb Seasoning such as Mrs. Dash, (optional)

Instructions

Oven roast the butternut squash. (see, "Easy Oven Roasted Butternut Squash", link in notes below.)
While the squash is roasting, heat 1-2 tbsp oil on medium heat in a large soup pot (6 quart). Cut bacon strips into ½ inch -1 inch pieces. Add the bacon pieces to the oil. Fry the bacon until crispy, stirring frequently. Remove from heat. With a slotted spoon, scoop out the bacon pieces; set aside. Reserve the oil/fat in the pot to sauté the veggies.
Return pot with oil/fat to burner and place on medium to medium high heat. Add the chopped/diced onion, carrots, celery, jalapeños, and garlic. Season with salt & pepper. Toss in bay leaves. Sauté until the veggies are slightly tender and onions are caramel color, stirring frequently.
Let squash cool until able to handle. While the veggies are sautéing, peel the skin off the squash with a knife. Cube the squash; set aside. In a blender, food processor, or NutriBullet puree 1-1 ½ cups of the roasted squash; set aside.
Add lentils to the pot with the veggies. Sauté slightly, a minute or two. Add the sage and garlic & herb seasoning.
Add black beans, tomatoes, and cubed squash. Season as needed with salt & pepper.
Add chicken stock/bone broth to pot and stir well. Using ½ chicken stock and ½ chicken bone broth adds depth to the soup.
Cover & bring to a boil. Reduce heat, add the pureed squash. Cover & simmer on low heat for approximately 30 minutes or longer.
Remove from heat. Remove bay leaves. Salt & pepper to taste. Garnish with crumbled bacon, sliced/diced jalapeños, & parsley. Roasted butternut squash seeds would also be a nice addition! Serve with a crusty bread and salad to complete the meal!

Notes

See, Easy Oven Roasted Butternut Squash.

Note-The soup can be modified to be vegan. Omit the bacon and use extra virgin olive oil or another oil in place of the bacon fat/oil to sauté veggies. Also, replace the chicken stock/bone broth with vegetable stock/broth.

The oven roasted squash can be made the day/night prior to making the soup.

The longer the soup can simmer, the more & complex flavor for the soup. This soup is wonderful to make on the weekend and enjoy throughout the week. The flavor builds as it sits.

This soup can be refrigerated for about a week. Use mason jars with lids to make individual portions for a work lunch or so it is easy to grab & heat up throughout the week.

This soup makes approximately 12 servings, 2 cup serving size.

Nutrition