Butternut Squash Soup


  1. 1/2 lb Bacon cut into small pieces (you can also use half a ham steak cubed)
  2. 1 small onion chopped
  3. 2 Stalks celery chopped
  4. 3 medium potatoes, cubed
  5. 1 medium squash, washed seeded and cubed
  6. 32 oz chicken stock (approx. 6 cups)… all the vegetables she’d be covered
  7. 2 large carrots, chopped
  8. 1 Salt and pepper to taste


  1. Start cooking bacon(or ham) until half cooked. Then add the onions, celery, carrots, potatoes and squash, and cook with bacon for 5 min or until lightly softened. Pour in enough of the chicken stock to cover vegetables. Bring to a boil, and reduce heat to low, cover pot, and simmer for 40 minutes, or until all vegetables are tender. Using a hand blender, blend until smooth. Enjoy!

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