Butternut Squash & Bacon Soup

5 steps

Updated at: Thu, 17 Aug 2023 07:04:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories407.4 kcal (20%)

Total Fat30 g (43%)

Carbs28.7 g (11%)

Sugars10.2 g (11%)

Protein9.5 g (19%)

Sodium782.7 mg (39%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1butternut squash

large, peeled and cut into large chunks

3carrots

peeled and cut into large chunks

1 ½ tablespoonscoconut oil

0.5 poundbacon

2 cupschicken stock

1 cupfull fat coconut milk

1 teaspoonsalt

1 Tbspcinnamon

1 Tbspnutmeg

Instructions

Step 1

Preheat your oven to 350 Degrees F. Toss squash and carrots with the coconut oil. Place in a baking dish and roast uncovered for 35 minutes or until tender.

Step 2

In a large stock pot over medium heat, cook bacon until crisp. Remove bacon and set aside for the garnish. Add the onion and apple to the pot and sauté in bacon fat over medium heat until tender, about 5 minutes.

Step 3

Add the roasted butternut squash, carrots, chicken broth, and coconut milk to stock pot and bring to a boil, stirring often.

Step 4

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.

Step 5

Return to stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg. Serve soup in large bowls garnished with bacon! Enjoy.