long beach has had it's fair share of blustery weather lately so i FINALLY feel like winter is here as well as soup season. this is the second soup i've made this week and i'm 2 for 2! this delicious recipe is from my friend Ashley's blog. try it!
my tweaks:
the recipe calls for a 32 oz. jar of butternut squash puree. i boiled 3, 12oz. bags of trader joes pre-cut butternut squash. a BIG time saver to buy it this way considering this is one difficult veggie to "peel". once the squash was fork tender, i drained it and pureed it with a hand blender. it came to a perfect 32 ozs!
4 tsp of salt is added to the onions and celery which will eventually flavor the entire pot. maybe i had a saltier chicken broth than the authors, but next time i'll try less. probably 2 tsp and add more at the end if needed.
i used turkey bacon...only because it's what i had. (i don't descriminate against the swine). i think it added a really nice flavor, so for less fat, give it a try.
thank you Ashley for sharing! i can't wait to try your saffron chicken next.
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