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.
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
- Preheat your oven to 350 Degrees Fahrenheit
- Toss squash and carrots with coconut oil
- Arrange in a baking dish and roast uncovered for 35 minutes or until tender
- 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
- 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
- Add the roasted butternut squash, carrots, chicken broth, and coconut milk to dutch oven or stock pot 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 soup in food processor or blender until smooth
- Return to dutch oven or stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg
- 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.
*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.