1 butternut squash, peeled and cut into large chunks
2 cups carrots, peeled and cut into large chunks (or use baby carrots)
1½ tablespoons coconut oil, melted
1/2 pound raw bacon or bacon ends, chopped
1 small onion, chopped
1 small apple, chopped
2 cups homemade bone broth
1 cup raw milk
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon nutmeg
(Bacon is not pictured.)Preheat your oven to 350F.
Toss squash and carrots with coconut oil.
In a cast iron dutch oven over medium heat, cook bacon until crisp.
Remove bacon with a slotted spoon and set aside.
Working in several small batches, blend soup in food processor until smooth.