Butternut Squash Pumpkin Soup


  • 4 slices bacon, diced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1/21 red bell pepper, diced
  • 1 jalapeno, diced
  • 1 apple, seeded and diced
  • 3 cloves garlic, minced
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. chipotle chili powder
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 6 C. chicken stock
  • 1 pkg. peeled, diced butternut squash (20oz.)
  • 1 can pumpkin puree
  • Optional garnish: sour cream, chopped cilantro


  1. Cook diced bacon in soup pot. Remove bacon and set aside. Keep bacon fat in pot.
  2. Add onion, celery, red bell pepper, jalapeño, apple, and saute in bacon fat until softened.
  3. Add garlic, cumin, chili powder, chipotle powder, oregano, salt & pepper and sauté a couple minutes more.
  4. Add chicken broth and squash. Bring to boil, reduce and simmer until squash is cooked and soft.
  5. Add pumpkin, remove from heat and blend with immersion blender (or use regular blender) to desired consistency.
  6. Garnish individual soup bowls with a bit of sour cream, a sprinkle of bacon bits and some chopped cilantro.