People often have thoughts that eating healthy means eating solely salads and green smoothies. This is not the case! You can still be comforted by warm dishes, and eat a little lighter, by making easy changes to your diet. For example, if you don’t eat a plant-based diet, you can switch to vegan meats to lower the fat and cholesterol in your meals. So, today, I’m showing you how to do this with a delicious Butternut Squash Bacon Soup, made with Sweet Earth Foods Benevolent Bacon!
If you need further convincing to try this Benevolent Bacon, check out these stats, per serving:
- 75% less fat than animal bacon
- 57% fewer calories
- Only 120 grams sodium
- 10 grams of protein
And that doesn’t even count the positive environmental impact!
And honestly, it just tastes good. The hickory sage seasoning is bold, the seitan-based bacon crisps nicely when fried, and is easy to prepare. For this Butternut Squash Bacon Soup, I roasted squash with onion and bacon pieces, then paired it with a seasoned broth and butter beans for extra protein, fiber and creaminess. Then, topped it with pan-fried bacon, following SEF’s package instructions and ta-dah.. All-in-all, there are about 10 ingredients!
Another great thing about this product, is that it is easy to find. I saw it all over the country when I was on my book tour! But, you can use their store locator to see what’s closest to you. (I have 6 stores within a 3 mile radius that sell it, woohoo!)
Now, onto the Butternut Squash Bacon Soup!
- 1 pound peeled butternut squash, chopped
- 3/4 cup diced yellow onion
- 5.5 ounce package Sweet Earth Benevolent Bacon, divided
- 1/2 tablespoon cooking oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 5 cups vegetable broth
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 15 ounce can of Butter Beans, drained
- 1 cup chopped Swiss Chard, firmly packed, stems removed and diced
- 1/2 teaspoon cooking oil
- Remaining Benevolent Bacon
- Fresh sage, optional
- Preheat oven to 375F and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, place butternut squash, onion, 4-5 strips of chopped Benevolent Bacon (leaving 4 strips for garnish), and oil. Toss, then add salt, pepper, and smoked paprika. Toss again, until evenly coated.
- Place baking sheet in oven and roast for 30-35 minutes, or until butternut squash is fork tender with some browning edges.
- In the last 10 minutes of squash mixture roasting, warm vegetable broth in a large pot, with sage and thyme added in.
- Once everything is roasted, and broth is simmering, add roasted mixture to pot, along with butter beans and chard leaves (not stems). Bring back to a light simmer and cook covered for 10 minutes. Season with salt & pepper, to taste.
- While the soup is simmering, heat oil in a small frying pan over medium heat. Once hot, place 4 strips of bacon and cook for 2-3 minutes on one side, then flip and cook 2-3 minutes on the other side.
- Once browned, remove bacon from pan and chop up.
- For plating, divide soup between four bowls, garnish with crispy bacon, chopped chard stems, and a couple leaves of sage.
Nutrition Information:Yield: 4Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
For more recipe ideas, aside from Butternut Squash Bacon Soup, check out Sweet Earth Foods on social media!
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This post is sponsored by Sweet Earth Foods. All words and opinions are my own, and are honest. Posts like these help me to keep this blog going! 🙂