| 11 | 50 | 348 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 6 |
| 1 squash | Butternut squash (large, peeled and cut into large chunks, about 2.5-3 pounds) |
| 3 medium | Carrots (cut into large chunks) |
| 1 1/2 tbsp | Coconut oil (melted) |
| 227 gm | Bacon (raw, chopped) |
| 1 small | Yellow onion (chopped) |
| 1 small | Apple (chopped) |
| 2 cup | Chicken broth (stock) |
| 1 cup | Coconut milk, sweetened (full fat) |
| 1 tsp | Sea Salt |
| 1 tbsp | Cinnamon |
| 1 tbsp | Nutmeg, ground |
1. Preheat your oven to 350 Degrees F.
2. Toss squash and carrots with the coconut oil. Place in a baking dish and roast uncovered for 35 minutes or until tender.
3. In a large stock pot over medium heat, cook bacon until crisp. Remove bacon and set aside for the garnish.
4. Add the onion and apple to the pot and sauté in bacon fat over medium heat until tender, about 5 minutes.
5. Add the roasted butternut squash, carrots, chicken broth, and coconut milk to stock pot and bring to a boil, stirring often.
6. Remove from heat. Use an immersion blender to blend our soup or working in several small batches, blend soup in food processor or blender until smooth.
7. Return to stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg. Serve soup in large bowls and garnished with bacon! Enjoy!
Butternut Squash
is a power-packed veggie, it may help the body process fats and carbohydrates
Carrots
are high in beta carotene, which is converted to vitamin A in the body and is important for healthy skin, immune health and vision
| Fruit | 0.1 |
| Meat | 0.4 |
| Vegetables | 3.6 |
