Butternut Squash Soup

Directions

1. 1
   Place a large soup pot over medium-high heat, and drizzle in about 2 tablespoons of oil; once hot, add in the bacon and cook until crispy, then remove with a slotted spoon, and drain on paper towel; reserve the bacon for your garnish.
2. 2
   Into the bacon drippings (you can add a little more oil if there isn't much fat rendered), add the diced onion, and saute for about 5 minutes, or until softened and translucent, and slightly golden; add in the pressed garlic, and stir.
3. 3
   Once the garlic is aromatic, add in a couple of good pinches of salt and pepper, plus the Italian seasoning, and stir to combine; add in the butternut squash and the chicken stock/broth, and stir.
4. 4
   Place a lid on the pot and bring the soup to a boil; then, reduce the heat, and allow the soup to simmer for about 15-20 minutes, or until the squash is tender.
5. 5
   Remove from heat and, using either a hand-held immersion blender or regular blender, puree the soup. (If using a regular blender, take care to do it in smaller batches as to not spatter hot soup on yourself and your kitchen!)
6. 6
   Once the soup is pureed, stir into it the drained and rinsed navy beans, the cooked chicken, the baby spinach, the chopped parsley, and the squeeze of lemon, and stir to combine, allowing the spinach to wilt in.
7. 7
   Check your seasoning and add a pinch of two of extra salt and pepper, if needed.
8. 8
   Ladle into bowls and garnish with some of the crispy bacon, and serve with some croutons or crusty bread on the side.