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.
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SIDE NOTES
~ 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! =)
