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
Instructions
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.
Recipe by Life in the Green House at http://www.lifeinthegreenhouse.com/2016/11/butternut-squash-and-bacon-soup.html