Butternut Squash Soup
This creamy butternut squash soup is a cozy, flavor-packed dish featuring roasted squash, carrots, and onion blended with rich coconut milk and savory chicken stock. Topped with crispy bacon, crunchy pumpkin seeds, and a drizzle of coconut milk, it’s the perfect balance of smooth, hearty, and comforting.
Servings 4
Calories 372kcal
Ingredients
- 1 large butternut squash, cubed
- 1 large yellow onion, roughly chopped
- 4 carrots, roughly chopped
- 1 tbsp minced garlic
- 5 pieces of bacon
- 1/2 cup can full fat coconut milk
- 1 tbsp olive oil
- 2 cups chicken stock
- roasted pumpkin seeds
Instructions
- Preheat oven to 425℉
- On a prepared baking sheet, add the cubed squash, carrots, and onion.
- 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, then 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 of coconut milk, 1 tbsp 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, bacon bits, and a sprinkle of roasted pumpkin seeds. Enjoy!
Nutrition
Calories: 372kcal | Carbohydrates: 36g | Protein: 11g | Fat: 23g | Fiber: 6g