Bacon Butternut Squash Soup

George Bryant

4.71 from 41 votes

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Prep Time 15

Cook Time 1

Total Time 1 15

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

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.