Butternut Squash Soup with Bacon and Sage (Whole30, AIP)
This Butternut Squash Soup with Bacon and Sage is so cozy and comforting – perfect for all of your holiday gatherings! It is also Whole30, Paleo, and AIP friendly.
*Recipe and photos updated 10/3/19
This was one of the first recipes that I added to my blog. It’s so incredibly easy and I can’t get enough of the sweet and savory flavors! The bacon takes it to another level. The best part about this soup is that it’s made with organic pureed butternut squash, so there is no chopping or roasting involved!
I find the pureed butternut squash either at Trader Joe’s, Wegman’s or Whole Foods. It’s usually with the other canned veggies. I accidentally picked up 1 can of butternut and 1 can of pureed sweet potatoes last week, which actually turned out to be the best mistake ever. The flavor combo is incredible! I am going to give the option of doing this in the recipe, or you can just stick with the squash 🙂
I get my bacon from Butcher Box – which is an amazing meat delivery service. They delivery 100% grass-fed beef, heritage breed pork, and organic chicken (and also salmon and scallops!) to your door on a monthly or bi-monthly basis. It’s saved this busy mama a lot of time not having to hunt down quality meat at the grocery store! AND their bacon is Whole30 approved and it’s literally the best bacon EVER. Click here to try it out!
Some other noteworthy ingredients in this dish are:
- Coconut milk – I like this brand. Make sure to use full-fat! And if you want to use it for garnish like I did in my photos, make sure to whisk or blend it first using an immersion blender. Coconut milk separates in the can, so this is an important step!
- Chicken broth – This is my favorite brand to get. If you’re doing a Whole30, make sure to check your labels. A lot of broths have sugar and other additives!
- Pumpkin Pie Spice – I love Primal Palate’s spices! They’re organic and made of the best ingredients – no funky stuff! *Make sure to omit this if you are doing AIP – nutmeg is considered to be a seed!
If you make this Butternut Squash Soup with Bacon and Sage, be sure to tag me on Instagram @maryswholelife so I can share it! (If you have a private profile, I won’t be able to see it! Make sure to DM me a screen shot so I know!)
Looking for some other cozy soup recipes? Check out my Whole30 Zuppa Toscana, Crock Pot Chicken Tortilla Chili, or Pumpkin Turkey Chili!
Ok, let’s get cookin’!
*This post contains affiliate links. This means if you make a purchase using one of my links, I will receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!
Butternut Squash Soup with Bacon and Sage
Ingredients
- 2 cans Organic Butternut Squash puree*, can also sub 1 can of sweet potato puree
- 6 strips uncured sugar-free bacon, I use Pederson Farms/Butcher Box,
- 2 garlic cloves, minced
- ½ cup full-fat coconut milk, plus a little extra for garnish
- 1.5 cups chicken broth
- 1 tsp Pumpkin Pie Spice
- ½ tsp tumeric
- 1 tsp onion powder
- 1 tsp ground sage
- 1.5 tsp sea salt, more to taste
- sage leaves, for garnish (optional)
Instructions
- Cut bacon into 1/2 inch pieces. Heat a stock pot over medium high heat (I like to use my Le Creuset Dutch Oven). Cook bacon pieces, stirring occasionally, for 5-7 minutes until cooked through and crispy. Remove 1/2 of the bacon using a slotted spoon and set aside to drain.
- Add garlic to the rendered bacon fat/bacon in the pan and saute for 1-2 minutes until fragrant. Add in remaining ingredients and stir to combine. Bring to a boil, then reduce heat and simmer for 5-7 minutes.
- Serve garnished with the extra bacon, sage leaves, and a coconut milk drizzle. Enjoy!
Notes
Nutrition
I used sugar free bacon from Butcher Box – click here to get $25 off your first box + free bacon!
*This page contains affiliate links. Thanks for supporting Mary’s Whole Life!
6 Comments on “Butternut Squash Soup with Bacon and Sage (Whole30, AIP)”
I’m making this for dinner tonight I’ll let you know how it turns out. But I looks good anyways.
I don;t have canned squash puree. How much freshbutternut squash do you think I would use? Could I just cook (steam or bake the squash) then puree Also the recipe say 1/2 cup plus more for garnis. I assume that is the coconut milk (it does not say what ingredient)?
Hi! I would use 4 cups of cubed butternut squash – you can roast it or steam it – up to you! And then yes 1/2 cup coconut milk – I will update that now! Thanks!
I made this on the stove top with slightly less sugar and I was amazed at how delicious this recipe was. Will definitely be making again and again. Thank you!
Thank you, Hannah! Glad you enjoyed it!
This looks delicious!! If I decided to cook my own butternut squash instead, how many cups do you think I would need? You don’t specify the can size, and I don’t live near a Trader Joe’s. Thanks!!