*6 servings. (inspired by civilizedcavemancooking.com)
• 1 large butternut squash, peeled and cut into large chunks
• 3 carrots, peeled and cut into large chunks
• 1 1/2 tablespoons coconut oil, melted
• 230g raw bacon, chopped
• 1 small onion, chopped
• 1 small apple, chopped
• 2 cups chicken stock
• 1 cup full fat coconut milk
• 1 teaspoon salt
• 1-2 tablespoon cinnamon
• 1 tablespoon nutmeg
Directions: Preheat your oven to 180 Degrees C. Toss butternut and carrots with the coconut oil. Place in a baking dish and roast uncovered for 35 minutes or until tender.
In a large stock pot over medium heat, cook bacon until crisp. Remove bacon and set aside for the garnish. Add the onion and apple to the pot and sauté in bacon fat over medium heat until tender, about 5 minutes.
Add the roasted butternut squash, carrots, chicken broth, and coconut milk to stock pot and bring to a boil, stirring often.
Remove from heat. Use a stick blender to blend your soup or working in several small batches, blend soup in food processor or blender until smooth.
Return to stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg. Serve soup in large bowls garnished with bacon! Enjoy.