Today is my first Thursday of the semester without having my dietetic internship in the ICU. I spent the morning cozied up watching the Today Show while folding laundry, unpacking from FNCE, and running a few errands at Target. I also took Lou, the cutest rescue pup ever, on a long walk only to come home feeling less than inspired to put a lunch together.
Thank goodness for pre-FNCE Caroline for making a big batch of butternut squash soup and freezing it for post-FNCE-lazy Caroline. FNCE is the Food and Nutrition Conference and Expo that is held once a year for 10,000+ dietitians from all over the country to learn about the newest nutrition sciences. This year, it was in Washington D.C. and there were many sessions on Health at Every Size, Behavioral Health issues in nutrition, and mindfulness.
While the soup was defrosting on the stove, I cooked 2 strips of thick cut bacon. This soup is delicious all on its own, but it is even better with crispy and savory bacon on topv. And, of course, a hunk of French bread too. 
As easy as this soup was to reheat up today for lunch, it is just as easy to make from scratch. The actual hands-on cooking of this soup takes less than 30 minutes. The time-consuming part of the recipe is just waiting for the squash to roast in the oven. That wait isn’t bad though because it is sure to fill your house with a buttery warm aroma that is perfect for a fall day.
Here is the recipe card for my savory and flavorful bacon butternut squash soup for you to download. I hope this recipe finds its way into your kitchen! Make it and let me know how you enjoy it.
meanttoeat.com 