Triple B Chili (Triple B stands for Buffalo, Bacon + Butternut Squash)
Prep Time: 10 Minutes
Cook Time: 45 Minutes
As promised, I said I was going to post the Butternut Squash soup recipe that I have been making for weeks now and storing in canning jars. I love this soup and have been making several different kinds from this recipe. I lived off this stuff when I was down and out with the zombie plague. This is the best soup ever and is definitely a classic comfort food! It’s perfect for the season! I hope you all enjoy this as much as I do!
This recipe is from the Eat Clean Cookbook.
1. Preheat oven to 350 degrees F. Prepare a large roasting pan by pouring the oil into it, letting it coat the bottom. Cut the squash in half and remove the seeds and string. Place squash in roasting pan, cut side down. Prick the skins with a sharp knife. Place onion around the squash. Using a sharp knife, cut the top of the garlic bulb off and drizzle with 1/2 tsp oil. Place in the pan with the other vegetables. Bake for 45-60 minutes until tender. Remove and let stand.
2. Scrape baked squash into a large stock pot. Add the roasted onion, leeks, and garlic cloves. Add chicken stock and lime juice and bring to a boil. Reduce heat and simmer for 15 minutes. Using a hand blender, puree the soup until it is evenly smooth. Ladle into soup bowls and add salt, pepper, and ginger to taste.
Number of Servings: 6
Note: You can add just about any other vegetables that you prefer into this. I have added bell pepper and leek. (carrots would be a great addition too) I have also substituted other squash into this. I have made Acorn Squash and Spagetti Squash soup all from this recipe. It’s definitely a fail-proof classic!