Butternut Squash Soup with Bacon and Spinach

Prep: 20 min
Cook Time: 31 min
Total: 51 min
Serving: 4 Servings

The sweet and creamy taste of the butternut melds beautifully with the smoky and salty taste of the bacon, while the spinach adds texture and color

Cook the bacon until crispy in a small sauté pan over medium-high heat. Remove from the pan, drain on paper towels and crumble when cool.
Cut the squash into 1-inch chunks and set aside.
Sauté the onion for 8 minutes in a large pot over medium-high heat.
Add the squash and the chicken stock to the pot and simmer for 12 minutes. Using a handheld blender, puree the soup until smooth.
Stir in the bacon and the spinach and continue to simmer for 6 minutes until spinach is tender. Serve hot with a grind of fresh black pepper.