Ingredients
Scale
- 6 slices turkey bacon
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups butternut squash, diced
- 1 cup carrots, sliced
- 1 teaspoon dried thyme
- 2 cups kale, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot, cook the turkey bacon over medium heat until crispy. Remove and set aside.
- In the same pot, add onions and garlic. Sauté until translucent.
- Add the chicken broth, butternut squash, carrots, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes or until vegetables are tender.
- Stir in the kale and crispy turkey bacon, cooking for an additional 5 minutes.
- Serve hot and enjoy!
Notes
- For extra creaminess, blend a portion of the soup and mix back in.
- Feel free to add your favorite seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg