Recipe: Bacon Butternut Squash Soup
As the weather is cooling down, I find myself craving soup more often. I picked up a butternut squash and some gorgeous carrots at the grocery store the other day so I could roast them and throw them in a pot with some onions and coconut milk--seriously, it's so easy and totally delicious.
I've been out of town for a few days and didn't have any stock on hand (chicken or veggie would have been perfect for this), so I added some bacon to the pot first and voila! Bacon Butternut Squash Soup was born.
- 1 large butternut squash
- About a tablespoon of olive oil
- 5-6 large carrots
- 4-5 strips of uncooked bacon, diced
- 1 onion, quartered
- 2-3 cloves of garlic, smashed
- 3-4 cups of water (or chicken/veggie broth)
- 1/2 cup canned coconut milk (full-fat)
- 1/4 teaspoon cayenne powder
- 1/4 teaspoon dried sage
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Preheat oven to 375 degrees. Carefully peel and cut the butternut squash in half and remove the seeds. Place the halves cut-side up on a baking sheet and drizzle with olive oil, then season with salt and pepper.
- On the same baking sheet, add the carrots. Drizzle with olive oil and season with salt and pepper. Bake for 40-60 minutes, or until the vegetables are fork-tender. (You might need to remove the carrots before the squash.)
- In a large pot, cook bacon over medium-high heat. Once the bacon is crispy, remove from pot and place on a paper towel.
- Reduce heat to low and add the onions. Give it a stir, add the garlic, and let them both cook down for about 10 minutes. Add water and simmer on low. Season with cayenne powder, sage, paprika, and some salt and pepper.
- Add the carrots and squash to the pot and bring to a low boil. Allow to cook for another 15 or 20 minutes and then carefully blend. (I like to use an immersion blender but you could put it in a regular blender, just don't fill it too much or it'll explode).
- Once the soup is smooth, add the coconut milk and stir. Serve hot with crispy bacon on top.
I finished it off with a drizzle of truffle oil because sometimes I'm fancy like that.