Recipe 16: Butternut Squash & Bacon Soup


1 large butternut squash, peeled and cut into large chunks

3 carrots, peeled and cut into large chunks

1 1/2 tablespoons coconut oil, melted

225g raw bacon, chopped

1 small onion, chopped

1 small apple, chopped

500ml chicken broth

1 cup full fat coconut milk

1 teaspoon salt

1-2 Tbsp. cinnamon

1 Tbsp. nutmeg


Preheat your oven to 175 Degrees C. Toss squash and carrots with coconut oil. Place in a baking dish and roast uncovered for 35 minutes or until tender. In a large stockpot 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. Add the roasted butternut squash, carrots, chicken broth, and coconut milk to the stockpot 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 the soup in a food processor or blender until smooth. Return to the stockpot, bring to a simmer and season with salt, cinnamon, and nutmeg. Serve soup in large bowls garnished with bacon! Enjoy.