Butternut Squash Bacon Soup

Posted by on Nov 13, 2013 | Comments Off on Butternut Squash Bacon Soup


1 large butternut squash, peeled and cut into large chunks
3 large carrots, peeled and cut into chunks
1 – 2 TBSPS coconut oil, melted
1/2 pounds (give or take) raw bacon, chopped
1 small onion, chopped
1 small apple, chopped
2 cups chicken broth
1 cup whole milk
1 tsp pure salt
1 tsp cinnamon
1/2 tsp nutmeg

  • Preheat oven to 350.
  • Add the coconut oil to your roasting pan and set it in the oven for a few minutes while it’s heating up (to melt the oil).
  • Add the squash and carrots to the roasting pan and toss to coat with oil.
  • Return to oven and roast uncovered for 35 minutes (or until veggies are tender).
  • In a large stock pot over medium heat, cook the diced bacon until crisp.
  • Remove bacon with a slotted spoon and set aside for the soup garnish.
  • Add the onion and apple to the stock pot and sauté in bacon fat over medium heat until tender, about 5 minutes.
  • Add the roasted butternut squash, carrots, broth, and milk, and bring to a boil stirring often.
  • Remove from heat.
  • Process with an immersion blender until smooth (or working in several small batches, blend in blender).
  • Bring the soup back up to a simmer and season with salt, cinnamon, and nutmeg.
  • Serve garnished with bacon.



~  A nice soup for Thanksgiving!

~  For video instructions on how to peel a butternut squash, click HERE.  I used to think it was difficult.  It’s really not a big deal!  Of course, you can always resort to picking up the pre-peeled version if it’s a deal breaker  =)

~  No need to be afraid of bacon (or bacon fat for that matter), provided we’re talking about a pig who lived a normal pig life and was not feed an unnatural diet (and of course — no nitrates).  If you’d like, you can substitute a high quality turkey bacon, or if necessary, simply omit it altogether — sauteing the onion & apple in coconut oil or butter instead.

~  You can use coconut milk if avoiding dairy.

~  The original recipe called for tons more cinnamon and nutmeg (we actually found it inedible).  I cut it down by at least a third and it made all the difference in the world — Delicious soup.  The amount of seasoning really depends on the size of your squash.  If it’s giant you might want more.  If it’s very small, less.  Adapted from Caveman Feast.

~  Can be frozen for later use.

ENJOY!  =)



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