Winter Storm Watch

The entire South is in a state of panic because it's cold. Schools and businesses are closed, people are sent home from work early, no one knows what to do because there is ice on the road! Normal television programming has been interrupted for the special WINTER STORM COVERAGE. It's a bit comical because we're not in a snow flurry. Just our roads are covered in a layer of ice. I'm assuming because we live in Florida that people don't know what to do with themselves when temperatures drop below 80*. Well, to keep things warm inside the house, I created the most delicious bowl of soup! It started off as the sauce to a spaghetti but I found it a little plain so the next night, I used that puree as a soup base and added some bacon. So delicious! I named it after one of my favorite breakfast places in Sacramento. Enjoy!

Bacon & Butter(nut squash) Soup
Adapted from original recipe here

4 slices of nitrate/nitrite free bacon
1 medium butternut squash, peeled and diced
3 tbs olive oil
1 cube vegetable bouillon
1 tbs olive oil
1/4 cup diced yellow onion
2 cloves garlic, minced
1/8 teaspoon ground nutmeg
1 tsp poultry seasoning
1/8 cup mozzarella cheese
Salt and ground black pepper, to taste

1. Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.
2. While your butternut squash is cooking, place strips of bacon on a grill (I used the George Foreman). Cook until crispy and set aside to cool.
3. Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl.
4. Place the cooked butternut squash in a large food processor or blender. Puree the squash until smooth. Add water and bouillon cube and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash.
5. In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic and sauté 3-5 minutes. Add pureed butternut squash. Stir in the mozzarella cheese. Season with nutmeg, poultry seasoning, salt, and pepper.
6. Crumble cooled bacon over the soup mixture and serve warm. 

Let me know how it turned out!