Saint Lucifer Butternut Squash Soup


  • 8 slices of bacon, cut into short strips

  • 2 1/2 lbs. of butternut squash (6 cups) diced

  • 1 small Granny Smith apple, peeled, seeded, and diced into small 1/2 inch cubes

  • 1/2 tablespoon finely chopped fresh sage leaves

  • 2 teaspoons of Saint Lucifer Habanero Table Spice #11

  • 1 teaspoon freshly ground pepper

  • 1/2 cup frozen corn

  • 4 cups homemade or low sodium organic chicken or vegetable broth

  • 1 cup light cream

  • 1 tablespoon fresh chopped chives, for garnish

  • Good olive oil, for garnish


  • In a 5-quart or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, about 8-10 minutes.

  • Remove the bacon, leaving the bacon fat. Transfer to paper towel.

  • Increase heat to medium high.

  • Add the squash to the pot with the bacon fat and cook until lightly browned, 4-6 minutes.

  • Let it brown and try not to stir it.

  • Stir in the apple, fresh sage, Saint Lucifer Habanero Table Spice #11, and pepper and cook for about 4 minutes.

  • Add the broth and light cream, scraping up any browned bits in the pot with a wooden spoon.

  • Bring to a boil over high heat, then reduce the heat to a simmer and cook until the squash and apples are very soft, about 6-8 minutes.

  • Remove from heat and let cool somewhat.

  • Add about half the bacon to the soup and purée, using a stand or immersion blender.

  • Taste and add more kosher salt and pepper if needed.

  • Reheat the soup and add the frozen corn.

  • Garnish each serving with the remaining bacon, some good Olive oil, chopped chives, and of course, a few dashes of Saint Lucifer Habanero Table Spice #11.

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