Bacon Butternut Squash Soup
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
Instructions
- Preheat your oven to 350 Degrees Fahrenheit
- Toss squash and carrots with coconut oil
- Arrange in a baking dish and roast uncovered for 35 minutes or until tender
- 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
- 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
- Add the roasted butternut squash, carrots, chicken broth, and coconut milk to dutch oven or stock pot and bring to a boil stirring often
- Remove from heat
- Use an immersion blender to blend your soup or working in several small batches, blend soup in food processor or blender until smooth
- Return to dutch oven or stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg
- 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.