Butternut Squash Soup with Bacon and Sage
A comforting fall/winter soup that would make a great appetizer. Gluten free, dairy free, Whole30
Servings: 4 people
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 ½ 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 ½ 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
*I got mine at Trader Joe's - if you don't use this brand, check labels to ensure it ONLY has butternut squash.
Nutrition
Calories: 330kcal | Carbohydrates: 32g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1468mg | Potassium: 884mg | Fiber: 5g | Sugar: 9g | Vitamin A: 26922IU | Vitamin C: 35mg | Calcium: 75mg | Iron: 2mg