Paleo Butternut Squash and Bacon Soup Recipe
Amanda Livesay | Fake GingerPaleo Butternut Squash and Bacon Soup that anyone can enjoy! What’s not to love? Butternut squash, sweet potato, carrots and apples are combined with bacon to make one magical, easy soup.
I have fallen into the routine of making butternut squash soup every single night after the kids are in bed. And then the next day I have soup for breakfast and lunch and then I’m sad when dinner rolls around and there is no more soup left.
Is it possible to be addicted to butternut squash soup?
I literally panicked when I walked into the grocery store the other day to find that they were out of all squash but spaghetti squash. I can’t make a creamy soup with spaghetti squash.
I do several different versions of butternut squash soup (like this coconut curry one or this one with crab!) and most nights I’m just kind of throwing whatever I find in the fridge in. You can’t really go wrong when it comes to a soup like this.
Like this one? Butternut squash, sweet potato, carrots, and an apple. All that healthy and nutritious stuff in one soup!
Plus, some onion and garlic cooked in bacon grease and really what is better than onion and garlic in bacon grease?
After that, you just add in some chicken broth or veggie broth (totally vegan if you do it this way!) and let it simmer until the veggies are soft and then blend until creamy. Stir in some coconut milk and season with salt and pepper and that’s it.
This is a really simple soup and you could totally add in other spices or herbs but I like it this simple and then I top it with a ton of paleo-friendly sriracha. Because I love the sweetness of all the veggies and the apple with a good amount of heat.
Then, of course, the crispy bacon goes on top and I like adding some roasted and salted pumpkin seeds. Not necessary but I love the extra crunch and saltiness.
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Paleo Butternut Squash and Bacon Soup Recipe
Ingredients
- 4 slices Paleo-Friendly Bacon, diced
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 6 cups Butternut Squash, diced
- 2 cups Sweet Potato, diced
- 1 cup Carrot, diced
- 1 cup Apple, peeled and diced
- 4 cups Vegetable Stock, or chicken
- 1 cup Full Fat Coconut Milk, canned
- Salt and Pepper, to taste
- Roasted Pumpkin Seeds, for serving
Directions
- In a large soup pot over medium-high heat, cook bacon until crisp. Use a slotted spoon to remove bacon to a paper towel-lined plate.
- Remove all but 1 tablespoons of the bacon grease and lower heat to medium.
- Add onion and cook, stirring frequently, until softened and translucent.
- Add garlic and cook until fragrant, about 30 seconds.
- Add butternut squash, sweet potato, carrot, apple, and vegetable stock.
- Bring to a boil, cover and lower to a simmer. Simmer for about 15 minutes, or until all the veggies are fork tender.
- Use an immersion blender (or transfer to a regular blender) to blend until smooth.
- Stir in coconut milk and season with salt and pepper.
- Top with the bacon and some pumpkin seeds before serving.
Recommended
- Published:
- Modified:
- Author:
- Amanda Livesay
- Cooking Method:
- Simmered
- Cuisine:
- Paleo
- Category:
- Soups
- Tags:
- Paleo, Soups, Easy Dinners, Lunches, Fall, Squash, Bacon, Coconut, Sweet Potatoes, Carrots, Apples, Simmered
- Related Recipes:
- Paleo Recipes, Soup Recipes, Easy Dinner Recipes, Lunch Recipes, Fall Recipes, Squash Recipes, Bacon Recipes, Coconut Recipes, Sweet Potato Recipes, Carrot Recipes, Apple Recipes, Simmered Recipes
- Recipe Yields:
- 8 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Amanda Livesay
Recipe Yields: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutrition Facts
Amount Per Serving