Serving Size: 6 servings
*inspired by civilizedcavemancooking.com
Ingredients:
1 large butternut squash, peeled and cut into large chunks (about 2.5-3 pounds)
3 carrots, peeled and cut into large chunks
1 1/2 tablespoons coconut oil, melted
1/2 pound 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 Tbsp. cinnamon
1 Tbsp. nutmeg
Directions:
Preheat your oven to 350 Degrees F. 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.
Photo Credit: Canva by MarkSkalny by Getty Images