Pork Belly, Squash and Spinach Soup with Bacon and Chorizo – Episode 11 – Dads Can Cook Too


This is a quick, easy, gluten-free, and delicious soup for those weeknights when nothing sounds good. Throw a few ingredients in a pot and voila!

Prep time: 15 minutes
Cooking time : 25 minutes

Ingredients (for 6 servings)

4 summer squash (yellow or zucchini), about 3 pounds
1 bag of fresh spinach, about 1/2 pound
4 shallots, or 1 onion
3 garlic cloves
4 thick strips of bacon or pork belly
4 strips of bacon
1 tablespoon of olive oil
2 1/2 cups of water
Salt and pepper to taste

Peel shallots (or onion) and dice.
Peel squash and cut dice in large pieces.
Rinse spinach.
Dice 4 slices of bacon.
Cook bacon until crispy. Remove 1/2 bacon and set aside on a paper towel.
Add shallots, squash, garlic, and a pinch of salt to the bacon in the pot. Saute until ingredients start to brown.
Add the spinach and stir for 1 minute.
Add the water, salt and pepper, and bring to a boil.
Cut the thick strips of bacon in halves. Once water is boiling, add bacon and let it boil gently for 15 minutes.
Remove thick strips of bacon and set aside.
Use an immersion blender to puree the soup. Taste the soup and add more salt and pepper as needed
Cut the thick strips of bacon to bite sized pieces.
Serve the soup and garnish with the boiled and crispy bacon.
Enjoy with a nice crisp Rose and fresh bread.

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