Creamy Butternut Squash Soup with Bacon and Sage (serves one)
Net carbs:19 g
Ok, so this isn’t super low carb. But it is rather heavenly so I will post it anyway!
3/4 cup butternut squash, diced
1 garlic clove, whole
1 1/2 tsp butter
1/2 tsp dried sage
1/2 tsp dried thyme
Pinch salt and pep
1 cup chicken stock
1 piece of bacon
3 sage leaves
1 tbsp whipping cream
1. Preheat oven to 350 degrees. Roast squash and garlic for 30 minutes, stirring in pan halfway through.
2. Heat butter in a small sauce pan at medium high heat, then add squash and garlic and cook for about 5 minutes.
3. Add sage, thyme and salt and pepper. Add chicken stock and cook, covered, for about 15 minutes, or until squash is soft. 4. Meanwhile, cook bacon until quite crispy. Fry sage leaves in bacon fat. Set bacon and sage aside. Add bacon fat to the soup. 5. Once squash is soft, add the mixture to a food processor, and blend until smooth. Return to sauce pan, and reheat.
6. Add the cream, but reserve about 1/3 for garnish. Pour soup into a bowl. Drizzle remaining cream over soup, then crumble your bacon in and add the fried sage leaves.