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Wild Boar Bacon Butternut Squash Soup

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Recipe Contributed by A. Zada.

It’s finally cold outside and to me that always means soup season! There is nothing quite like coming home after a long day in the cold and having a nice warm bowl of soup. Especially when the soup has bacon in it.

As all of our summer crops go dormant, I hope everyone made an effort to plant some nice fall and winter crops to be harvested. Butternut squash might be one of my favorite cold weather fruits. It’s a hardier winter squash that is harvested after the fruit is mature and the skin is hardened, unlike a lot of summer squash. It goes well with just about everything. You can roast it, saute it, or one of my favorites, turn it into a soup. Even if you didn’t plant any, it is quite abundant and can be found everywhere during the winter.

If you’ve had Butternut squash soup in the past and you are not the biggest fan, you should definitely try this one out. With the addition of bacon and spices this slight twist on a butternut squash soup had my family begging for more. I used the Garlic Whiskey Wild Boar Bacon and it definitely brought it to the next level.

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  • 1 lbs  Garlic Whiskey Wild Boar Bacon, sliced (or any bacon)
  • 2 small Red Onions, Diced
  • 2 Butternut Squash, Pealed and cubed
  • 1 Garlic head, peeled and minced
  • 1 oz whiskey
  • 1 ½ Quart Chicken Stock
  • ¼ teaspoon Cumin
  • ½ teaspoon Red chili flakes
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1 lemon, juiced


1. Cut bacon into small strips

2. Place a large pot on medium heat and add bacon. Cook the bacon until crispy

Wild Boar Bacon

3. Remove from pot and reserve for later. Make sure you leave all the fat in the pot and only remove the bacon strips.

4. Turn the heat up to Medium-high and add diced onions. Sweat onions for about 3 minutes until they are translucent.

5. Add butternut squash and minced garlic. Cook for additional 2 min stirring frequently.
Butternut Squash

6. Add whiskey and stir being sure to scrap the bottom of the pot. Cook for additional 1 minute.

7. Add chicken stock, cumin, red chili flake, salt and pepper. Cook for 15 min or until butternut squash is fork tender.

8. Using a hand blender blend the soup until it is smooth. (You can also use a regular blender just be sure to do it in batches)

Bacon Squash Soup
9. Add lemon juice, salt and pepper to taste.

10. Serve with reserves bacon sprinkled on top. Enjoy!

Bacon Butternut Squash Soup

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Ara Zada

Born and raised in Los Angeles Ara Zada is a chef, author, TV personality, food stylist and avid bow hunter. He has worked with Outdoor News, PBS, Food Network, ABC, CBS, NBC, TNT, Jaime Oliver Food Foundation and a range of others. His first cookbook ‘Lavash’ was released Oct. 2019. When he’s not cooking he’s shooting his bow, teaching his kids about the outdoors, training for triathlons and filling any available time with parkour.

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