Butternut Squash Soup with Bacon and Sage
A comforting fall/winter soup that would make a great appetizer. Gluten free, dairy free, Whole30
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
- 2 cans Organic Butternut Squash puree (I got mine at Trader Joe's - if you don't use this brand, check labels to ensure it ONLY has butternut squash) - 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
- 1/2 cup full-fat coconut milk plus a little extra for garnish
- 1.5 cups chicken broth
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp tumeric
- 1 tsp onion powder
- 1 tsp ground sage
- 1.5 tsp sea salt, more to taste
- sage leaves for garnish (optional)
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!