Curl up with a bowl of this sweet tasting soup on a chilly day. Full of healthy vegetables and crispy bacon, you can enjoy this soup for dinner or lunches throughout the week.
Cook 4 bacon slices in a frying pan or the oven. Chop into small pieces and set aside.
Slice the squash in half, peel the outside with a vegetable peeler or paring knife. Scoop out the inside seeds and strings with a spoon. Chop the squash into nite-sized ½" cubes. Add 4 cups of squash to one bowl, and 2 cups of squash to another bowl.
Wash, scrub, and peel the potatoes. Chop into bite-sized ½" cubes. Add 2 cups of chopped potatoes to a bowl, and 1 cup of potatoes to another bowl.
Heat 1-2 Tbsp of cooking oil in a large pot over medium-high heat. Add 4 cloves of minced garlic and 1 cup of chopped yellow onion. Cook until the onion turns translucent, about 1-2 minutes.
Add 1 large chopped carrot, and 1 chopped celery stalk. Cook for another 2-3 minutes. Add 4 Cups of chopped acorn squash, 2 cups of chopped russet potatoes, 4 cups vegetable broth, 3 Tbsp tomato paste, 2 tsp dried thyme, 1 tsp dried rosemary, ½ tsp salt, and ¼ tsp ground black pepper.
Mix everything, bring to a boil, then reduce heat and let simmer. Cook until squash and potatoes are soft when poked with a fork.
Pour half of the ingredients into a high-speed blender or food processor using a soup ladle. Puree until smooth and creamy.
Pour this soup into a large bowl and set aside. Repeat the blending steps with the rest of the soup until the soup is smooth and creamy.
Add the pureed soup back to the pot with the remaining 1 cup of chopped potato. Bring it to a boil, reduce, and let simmer for 2-3 minutes.
Add the remaining 2 cups of chopped squash and cook an additional 2-3 minutes until squash and potatoes are soft when poked with a fork.
Add the chopped cooked bacon at the last minute and stir. Taste and season with more salt and pepper if desired. Scoop into bowls, serve, and enjoy!
Recipe Notes:
How to store leftovers:Refrigerate - Leftover soup can be stored in an airtight container in the fridge for 4-5 days. Reheat the soup in the microwave or on the stove. Cover with a lid or paper towel as it will bubble and make a mess.Freeze - This soup can also be frozen for future meals. Once completely cooled, pour it into a zip-top freezer bag, and seal it flat. The soup can be frozen for up to 6 months.