- 1 large (1kg) butternut, peeled and cut into large chunks
- 3 whole carrots, peeled and cut into large chunks
- 1 1/2 tablespoons coconut oil, melted
- 2-3 strips of bacon, chopped (personal preference – you welcome to leave it out, or use the whole pack if you desire)
- 1 small onion, chopped
- 1 small apple, chopped
- 2 cups chicken stock (I used 1 stock cube to 400ml boiling water)
- 1 cup full-fat coconut milk
- 1 teaspoon salt
- 1-2 tablespoons cinnamon (taste bud depending, start with 1 and add to taste)
- 1 tablespoon nutmeg (I did not add this because I did not have any in my kitchen)
- Preheat your oven to 176 degrees celcius
- Toss the butternut and carrots together with coconut oil
- Arrange in a baking dish and roast uncovered for 35 minutes or until tender
- In a pot over medium heat, cook the bacon until crisp. Remove bacon with a slotted spoon and set aside for the soup 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 stock, and coconut milk to the pot and bring to a boil stirring often
- Remove from heat
- Use a food processor to blend your soup, until it shows a smooth consistency.
- Return to your pot, bring the soup to a simmer and season with salt, cinnamon, and nutmeg
- Serve soup in large bowls garnished with bacon or you can freeze and save for later.
This soup I give an 8/10. Absolutely DELICIOUS!
**The seasonings are highly dependent on the size of your butternut. This recipe was using a butternut that was quite big, at least 1kg so add your seasonings in batches and taste test along the way so you do not overpower the soup.