🍴Servings: 6 🍴Pre: 15 mins 🍽️Cook: 45 min
🥓INGREDIENTS:
- 2 medium carrots, chopped
- 1 large butternut squash, peeled, seeded, and cubed
- 6 cups chicken broth
(about 48 ounces)
- 3 tbsp. bacon grease
- 3 medium potatoes, cubed
- 1 medium onion, chopped
- 1 stalk celery, chopped
- Salt and pepper
🍳INSTRUCTIONS:
1. Melt bacon grease in a large pot. Cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes.
2. Add chicken broth to cover vegetables. Bring to a boil, reduce heat, simmer until tender, about 40 minutes.
3. Blend soup until smooth. Return to pot, add remaining broth to desired consistency.
4. Season with salt and pepper.
