Ingredients

  • 2 tbsp olive oil
  • 4 strips of bacon, diced
  • 1 small onion, diced
  • 3 cloves garlic, sliced thin
  • 1 medium butternut squash, peeled and diced
  • 1 quart veggie stock
  • 1 can coconut milk
  • 1 tsp cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • salt and pepper
  • scallion and olive oil for garnish
3 Servings
Total Time 1 hr
Servings 3 servings

Instructions

  •  Preheat a large heavy bottom pot over medium high heat with a little olive oil. Add in the bacon and cook, stirring often, until cooked and crispy. Remove from pan and allow to cool on a paper towel, leaving the bacon fat in the pan. You can remove a little of the fat if it feels like too much, but you want at least a few tablespoons of fat in the pan.
  • Add in the onions and cook about 5 minutes to soften. Season with salt and pepper.
  • Add in the garlic and cook 2 minutes.
  • Add in the squash, stock, coconut milk, cinnamon, cumin, and paprika. Season with salt and pepper.
  • Cover and bring to a simmer. Cook about 30-45 minutes until the squash is soft.
  • In the same pot, use a hand held blender to blend the soup to a thin smooth consistency. Alternatively you could do this in a regular blender in batches, just be careful when blending hot soup, it has the tendency to explode from the blender.
  • Serve and top with the crumbled bacon, a drizzle of olive oil, and sliced scallions.