I originally saw this recipe here:
Bacon Butternut Squash Soup. I modified it slightly.
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.
Arrange in a large glass baking dish and roast, uncovered, for 35 minutes or until tender.
In a cast iron dutch oven over medium heat, cook bacon until crisp.
Remove bacon with a slotted spoon and set aside.
Add the onion and apple to the dutch oven and sauté in bacon fat over medium heat until tender, about 5 minutes.
Add the roasted butternut squash, carrots, stock, milk and spices to dutch oven and bring to a boil, stirring often.
Remove from heat.
Working in several small batches, blend soup in food processor until smooth.
Return to dutch oven, bring to a simmer until warmed through.
Serve soup in large bowls, mixing in bacon. You can freeze up to 2 months.
