Butternut Squash Soup
Overview
Prep Time: 20 min • Cook Time: 30
Total Time: 50 min
Enjoy the warm and comforting flavors of fall with a creamy butternut squash soup, perfect for cozy evenings and chilly days.
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what you’ll need:
1 large Butternut squash
1 large yellow onion
4 carrots
Minced garlic
Bacon
Pumpkin seeds
1 can full fat coconut milk
Olive oil
1 quart chicken stock
Instructions:
Preheat oven to 425
Peel and chop butternut squash and carrots into cubes. Chop your onion into large pieces. It doesn’t really matter how pretty you cut everything because everything’s going to get blend it up at the end!
Place everything on a baking sheet and drizzle with olive oil, salt, and pepper then bake for about 25 to 30 minutes until everything is soft.
Meanwhile cut the bacon into small pieces to make the bacon bits. (I used 5 pieces) add to a skillet on medium heat and cook until crisp.
Once cooked add the squash, onion, and carrot to a blender along with 2 cups of chicken stock, 1/2 cup coconut milk, 1/2 tbs of minced garlic, and some more salt and pepper. Blend on high for about 2 to 3 minutes until creamy.
Serve with a drizzle of coconut milk, your bacon bits, and some roasted pumpkin seeds. Enjoy!