Fall Bacon, Tomato and Butternut Squash Soup

Fall is my favorite time of the year. I love all of the trees bursting into flaming orange and reds. I love running on those brisk cool days. I also love cooking up all the seasonal dishes. I have been doing a lot of experimenting lately on different types of soup that can be made using squash. Although this isn’t my favorite type of soup, it still puts me in the fall spirit.

I think this recipe would be perfect on a chilly fall day next to a steaming fire.


Fall Bacon, Tomato and Butternut Squash SoupIMG_1138

  • 1 butternut squash
  • 1 package Bacon
  • 1/2 white onion
  • 1 package mushrooms sliced
  • 1 12oz can chopped tomatoes
  • 1 cup water
  • 1 Tbs Pepper
  • Salt to taste

Slice open squash and scrape out all of the seeds in the squash. Bake on a cookie sheet lined with parchment paper at 350 for 45 minutes or until the squash is soft. Allow Squash to cool. The skin of the squash should be able to pull off easily. Cut Squash into cubes. I usually like to do this step a day before starting my soup recipe.

Finely chop onions and bacon and add them to a kettle. Allow bacon and onions to simmer for 10 minutes or until the onions are translucent. Add mushrooms, tomatoes and squash to the kettle. Add water and pepper and allow soup to simmer for 20 minutes.

Add mixture to a nutribullet, vitamix, or other type of blender and serve.

Serves 4 people



Pumpkin Curry Soup

I have mentioned this before… When I get in the cookin’ mood, I always scan my fridge to see what I have to work with. Last Monday, I was in the cookin’ mood and my main ingredient to use was pumpkin. Like usual, I logged onto Pinterest and scanned through all of the pumpkin recipes I could find. Chicken Curry made with Pumpkin was a recipe that caught my eye. The only downfall was that I did not have nearly enough Chicken to make the recipe, and I didn’t have curry paste.

So, doing what I always do, I went off the books and just started adding ingredients. AND this is what I created!

Pumpkin Curry Soup with Shrimp

1 Tbs Cocoanut Oil

2 Cloves of Garlic

1 Red Onion Chopped

1 tsp Red Pepper

2 Tbs Curry Powder

1 Tsp Cumin

2 Cups Milk

1 package of mushrooms sliced

1 green pepper chopped

1 tbs Ketchup

2 1/2 cups of pumpkin (I used fresh Pumpkin, but you could use a can too)

1 Tbs Salt (more or less according to taste)

1 Tbs Garlic Powder

1 Package of frozen Jumbo shrimp

Add Coconut Oil to a hot kettle. Add diced garlic and red onion once the oil has melted. Allow garlic and onion to saute until onions become caramelized. Add Red Pepper, Curry Powder, Cumin and stir well. Add Milk, Mushrooms, Green Pepper and Ketchup to kettle. Allow to simmer for 5 minutes. Add pumpkin to the mixture and allow soup to simmer for 30 minutes. Devein, de-shell and wash shrimp. Saute shrimp in another pan until the shrimp are fully cooked (Shrimp will turn pink) Add shrimp to soup and stir. Stir in garlic powder, and salt to taste. I usually like soup on the salty side, so you may want to use less salt.

Shrimp Tomato Artichoke Soup

Hello Internet,

I know what everyone is thinking. “Oh Boy,” your shaking your head. “Here is another lady creating a food blog.”

So I am going to apologize in advance, if you are annoyed because EVERYONE and their mother are starting up a foodie blog. I guess I was always late for jumping on the latest trends. When I was growing up, I was the last student in my class to get a cell phone (I was a junior in High School). Our family never had cable TV, or even high speed internet growing up. And I am sorry to say, I first listened to “What Does the Fox Say” about two months after it became popular. Needles to say that I am usually late on the trends.

So why is this twenty-something starting up a cooking blog just like everyone else? Well today was a blustery, snowy day in northwestern Wisconsin. Like any other frigid day, I decided to whip up some soup to eat by my fire. I started scanning Pintrest, like I do every other day. I remembered a can of artichokes I had in my food pantry FOREVER. “I wonder if I can create a soup with artichokes in it” I thought to myself. The kettle came out, cans were cracked open, and I started cooking up a storm. In the process of making this soup I thought of all the times I cooked, created an amazing recipe and failed to write it down. Later I would go back and try to remember everything I threw into a recipe…Sometimes I would succeed…Other times I would fail.

Today was different. I was going to finally write down what I was doing, so that later I could actually remember what I was doing.

All in all, this blog is for ME (and my short term memory). If you like the recipes that I post on here, great. If not, don’t make them. If you want to tweak the recipe…go for it (I know I do it all the time!)

Here’s the recipe from today’s Shrimp Tomato Artichoke Soup.

2 Tbs. Fat Louie’s Olive Oil (Sicilian)
1 red onion
3 cloves of garlic
1/2 cup of fresh mushrooms chopped
1 14oz can of diced tomatoes
1 14oz can of whole artichoke hearts (chopped)
2 Tbs. basil
1 12oz bag of frozen medium cooked shrimp
2 cups Homemade Chicken Stock
1/2 cup half and half
2 cups vegetable broth
1 tsp. ground cayenne red pepper
*Salt/Pepper to taste

Saute onion in olive oil for 2 minutes. Add Garlic and mushrooms and continue to cook until the onions are slightly browned. Drain/rinse tomatoes and artichokes and add to the base. On low heat, add stock and half and half to the base. Allow soup to cook until it starts to boil. Defrost and peel the frozen shrimp while waiting for the mixture to boil. Once the soup is boiling, add shrimp, cayenne pepper, salt and pepper to your soup. Allow soup to continue to simmer for 5 minutes.