BUTTERNUT SQUASH SOUP 9 | Just A Pinch Recipes

Ingredients

• 1 1/2 tablespoon(s) olive oil
• 1 tablespoon(s) butter
• 1 1/2 cup(s) white onions, chopped
• 1 cup(s) red peppers, chopped
• 1 cup(s) celery, chopped
• 1 cup(s) carrots, peeled and chopped
• 1/2 teaspoon(s) ground himalayan pink salt
• 3 large cloves garlic, pressed
• 1 large butternut squash (about 10 cups), peeled, seeded and cubed into 1-inch pieces
• 1 teaspoon(s) dried thyme leaves
• 1/4 teaspoon(s) cayenne pepper (substitute hot paprika), or to taste
• 4 cup(s) low-sodium chicken broth
• 1 large bay leaf
• 2 tablespoon(s) good quality maple syrup
• 1/2 cup(s) heavy cream, plus more for garnish
• 6 tablespoon(s) cooked bacon, chopped into small pieces
• 2 tablespoon(s) fresh chopped parsley, for garnish