Butternut Squash Soup & Chocolate Pomegranate Bacon Sandwiches

Ingredients

• 2 Chocolate Bars
• 2 Tablespoons Peanut Butter
• Honey
• 4 Slices Whole Wheat Bread
• ½ Cup Pomegranate Seeds
• 4 Slices Bacon
• 1 Tablespoon Coconut Oil
• 2 Large Butternut Squash
• 1 Tablespoon Olive Oil
• 3 Tablespoons Minced Garlic
• Salt & Pepper
• 1 Shallot
• 3 Cups Vegetable Broth
• 2 Tablespoons Butter
• ½ Cup Heavy Cream
• ¼ Teaspoon Ground Nutmeg

Instructions

1. Preheat the oven to 425 degrees and cut the butternut squash in half.
2. Brush the squash with olive oil and sprinkle with salt and paper. Place the butternut squash face down on a baking sheet lined with parchment paper and roast the squash for 45 minutes.
3. Once it's done roasting, set the squash aside to cool.
4. Heat olive oil in a skillet over medium heat and add the chopped shallot, minced garlic and a sprinkle of salt. Cook until golden brown.
5. Scoop the butternut squash from the skin and place the squash in the blender. Add the shallot/garlic mixture, vegetable broth, butter, heavy cream and ground nutmeg. Turn your blender to the soup setting and push the button. Once done, pour the soup into a bowl and top with a few drops of heavy cream and salt and pepper.
6. To make the sandwiches, spread peanut butter on one piece of wheat bread and top with two chocolate squares, pomegranate seeds, 2 slices of cooked bacon and a drizzle of honey. Sandwich with another slice of bread.
7. Heat coconut oil in a pan over medium heat and add the sandwich. Grill the sandwich for 2-4 minutes per side or until the chocolate is melted and the bread is golden brown.
8. Slice the pomegranate chocolate bacon sandwich into fours and serve with the butternut squash soup!

Notes

The soup is extra yummy when you add a few pomegranate seeds on top!

Author: Glitter and Bubbles

Glitter&Bubbles | www.glitterandbubbles.com