Are you ever super convinced you aren’t going to like something and then you give it a try and it blows your mind? That’s definitely how I was about Butternut Squash Soup, it didn’t even sound the least bit appealing to me.
Our neighbors had some recently and I tried it and I was so surprised. What in the world? Y’all! It is so good, basically fall in a bowl.
It’s rich and delicious and hearty. It’s going to be a staple throughout out fall and into winter in our house. And now all I can think about are all the other amazing things I wrote off my list too soon.
Also, Whole 30 friends, don’t even worry about that goat cheese on top of the soup. While it does make an excellent addition, it is the only thing that makes this soup not compliant. Omit the goat cheese as a garnish and you have yourself a great soup recipe for your Whole 30 recipe arsenal.
I’ve made this twice, the first time I cut up the squash, the second time I bought pre-cut squash. The whole squash was cheaper, but way more time consuming. The pre-cut cost more, but significantly cut down on time. Which route you choose is completely up to you!
- 1 butternut squashed, diced (or about 3 pounds pre-cut butternut squash)
- 1 small onion, diced
- 1 red bell pepper, diced
- avocado oil
- 5 slices bacon, roughly chopped
- 1 teaspoon garlic powder
- 2 tablespoons cream from the top of a refrigerated can of coconut milk (full fat)
- 3.5 cups of chicken stock (add in 2 cups to begin with and add more to get desired consistency)
- Salt and pepper to taste
- Optional Garnishes
- Green onion
- Crumbled Bacon
- Goat Cheese
- Preheat oven to 400 degrees.
- In a large bowl, mixed together squash, onion, bell pepper, garlic powder, avocado oil, bacon, salt and pepper. Stir to coat.
- Add mixture to a parchment lined baking sheet (spread out to create a single layer).
- Cook 20-30 minutes, stirring at the 10 minute mark and checking at the 20 minute mark to ensure veggies don't overcook. You want a nice roasted squash with slightly browned edges.
- **While the soup is cooking, cook a few extra pieces of bacon for the garnish, if desired**
- Add roasted veggies to a dutch oven along with the chicken broth. I add in 2 cups to begin with and add more to get desired consistency. Bring to a simmer. Remove from heat and puree in a blender or using an immersion blender.
- Add soup back to the pot or if you used an immersion blender simply return the dutch oven, add back the heat and bring to a boil. Let it simmer 8-10 minutes. Add chicken stock until desired consistency is reached.
- Serve immediately with desired garnishes.
Pin this to your fall boards, you’ll want to come back to it over and over!