Bacon Butternut Squash Soup

If we haven’t told you, or you haven’t figured it out yet, FALL IS IN THE AIR.

That being said, we wanted something warm and hearty to fill us up after we drank our amazing Spiced Apple Wassail.  Thus we went to the refrigerator to take a peek at what we had, and then it hit us.  We had the worlds most important ingredient, BACON! Then we turned around a saw a butternut squash and proceeded to grab an apple to make this happen.  Then it happened and voila.

We think we did it. We think that this should be a meal to enjoy all year round so we can always have something in mind that is loaded with bacon.

George Bryant

Bacon Butternut Squash Soup

4.71 from 41 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 1 large butternut squash peeled and cut into large chunks
• 3 whole carrots peeled and cut into large chunks
• 1 1/2 tablespoons coconut oil melted
• 1/2 pounds raw bacon chopped
• 1 small onion chopped
• 1 small apple chopped
• 2 cups chicken stock
• 1 cup full fat coconut milk
• 1 teaspoon salt
• 1-2 tablespoons cinnamon taste bud depending, start with 1 and add to taste
• 1 tablespoon nutmeg

Method

 

1. Preheat your oven to 350 Degrees Fahrenheit
2. Toss squash and carrots with coconut oil
3. Arrange in a baking dish and roast uncovered for 35 minutes or until tender
4. In a large stock pot or dutch oven over medium heat, cook bacon until crisp Remove bacon with a slotted spoon and set aside for the soup garnish
5. Add the onion and apple to the dutch oven or stock pot and sauté in bacon fat over medium heat until tender, about 5 minutes
6. Add the roasted butternut squash, carrots, chicken broth, and coconut milk to dutch oven or stock pot and bring to a boil stirring often
7. Remove from heat
8. Use an immersion blender to blend your soup or working in several small batches, blend soup in food processor or blender until smooth
9. Return to dutch oven or stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg
10. Serve soup in large bowls garnished with bacon or you can freeze and save for later. We have frozen mine up to 2 months

Notes

**The seasonings are highly dependent on the size of your squash. Our squash was huge, at least 2-3 pounds so add your seasonings in batches and taste test along the way so you don't overpower the soup.

Want to learn which ingredients are the best to cook with?

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