Butternut Squash Soup with Bacon and Sage

A comforting fall/winter soup that would make a great appetizer. Gluten free, dairy free, Whole30
Course Appetizers, Soups/Stews
Cuisine American
Keyword butternut squash soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author Mary Smith {Mary's Whole Life}


  • 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!