Bacon Butternut Squash Soup

Bacon Butternut Squash Soup
Bacon Butternut Squash Soup

Wowwee. This soup is certainly worth making time and time again. This is a recipe from the Civilized Caveman. This dude has some bangin' recipes. I've made a couple, and always am pleased with how they come out. The only change we made to this recipe was swapping out the apple for a small sweet potato. I'm sure it would have been equally delicious with the apple, but I didn't feel like leaving the house to pick one up. ;) This recipe is super easy to make and you can make it as thick or thin as you like, just add more chicken stock to make it thinner! I like the thick soupy-squash texture though.

The below recipe is taken directly from The Civilized Caveman's website.

Serves 6


1 large butternut squash, peeled and cut into large chunks
3 whole carrots, peeled and cut into large chunks
1½ tablespoons coconut oil, melted
1/2 pounds 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 tablespoons cinnamon(taste bud depending, start with 1 and add to taste)
1 tablespoon nutmeg


  1. Preheat your oven to 350 Degrees Fahrenheit
  2. Toss squash and carrots with coconut oil
  3. Arrange in a baking dish and roast uncovered for 35 minutes or until tender
  4. In a large stock pot or dutch oven over medium heat, cook bacon until crisp Remove bacon with a slotted spoon and set aside for the soup garnish
  5. Add the onion and apple to the dutch oven or stock pot and sauté in bacon fat over medium heat until tender, about 5 minutes
  6. Add the roasted butternut squash, carrots, chicken broth, and coconut milk to dutch oven or stock pot and bring to a boil stirring often
  7. Remove from heat
  8. Use an immersion blender to blend your soup or working in several small batches, blend soup in food processor or blender until smooth
  9. Return to dutch oven or stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg
  10. Serve soup in large bowls garnished with bacon or you can freeze and save for later. I have frozen mine up to 2 months


**The seasonings are highly dependent on the size of your squash. My squash was huge, at least 2-3 lbs so add your seasonings in batches and taste test along the way so you don’t overpower the soup.

Bacon Butternut Squash Soup
Bacon Butternut Squash Soup

*Again, I used a sweet potato instead of an apple and it was AWESOME. Alsoooo, Pardon the color, it was super late so I only had artificial light to light this masterpiece of a dish. ;) It will not look this yellow in real life.