Butternut Squash, Lentil And Bacon Soup

1. 1

   Preheat the oven to 400u00b0F. Place squash on a baking pan. Spray with no stick cooking spray; toss to coat. Bake 15-20 mins until tender and golden.

2. 2

   Meanwhile, heat a large saucepan on high heat. Cook bacon, 4-5 mins, until crisp. Drain on paper towel.

3. 3

   Saute onion in bacon drippings, 2-3 mins, until tender. Add stock; bring to a boil.

4. 4

   Stir in lentils, squash and half the bacon. Reduce heat to low; simmer 10-15 mins until lentils are tender.

5. 5

   Using an immersion blender or food processor, process soup until smooth. Reheat gently and season to taste. Serve topped with remaining bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.