Butternut Squash Soup

Ingredients

3 slices bacon, cut crosswise into ½-inch pieces

1 celery rib, chopped

1 carrot, chopped

1 medium onion, chopped

1 big potato

1 medium Granny Smith apple

1 butternut squash, peeled, seeded, and cut into ½-inch pieces

2 to 2½ cups water

3 tbsp EPICURE Nourish broth or Vegetable broth

1 bag EPICURE Mulling Spices

1 tsp EPICURE Italian Seasoning

1/4 tsp EPICURE Minced Garlic

EPICURE Better than Bacon ( for vegan option)

EPICURE Sea salt to taste

EPICURE Black Pepper to taste

DIRECTIONS

Place bacon in Multipurpose Steamer on the tray and microwave for 6 minutes. Using y peeler peel vegetables and then chop.

Remove bacon from Multipurpose Steamer, set aside. Mix veggies with the content of 1 bag of Mulling spices and microwave in Multipurpose Steamer for 7-8 minutes, until fork tender.

In order to achieve more robust flavor, you might want to roast your veggies( after microwaving) with little bit of oil on 1/4 sheet pan lined with 1/4 sheet liner for 10 minutes.

Mix water with broth mix.

I used food processor for the next step but you can use a blender or immersion wand.

Place veggies, bacon pieces and ½ c of broth in a food processor and give it a whirl. Transfer purred soup into Multipurpose Pot and keep it at medium high or lower as this is a very thick soup and can burn easily.

Add remaining broth and/or some water until desired consistency is reached. Flavour with Italian Seasoning and Minced Garlic.

Garnish with apple sticks made with 4 in 1 Mandoline. Sprinkle with Better than Bacon. Enjoy!

Food doesn’t come more comforting than this soup.