Paleo Bacon and Squash Soup

0 Reviews

SERVINGS

5

PREP TIME

15 min

TOTAL TIME

50 min

GLUTEN FREE

YES

Roasted butternut squash is puréed to create a creamy, rich consistency without using cream. This soup even fits the Paleo Diet. Now that’s comfort food.

ingredients
8 slices Jones No Sugar Bacon, cut into 1-inch pieces
2 medium sized butternut squashes, peeled and diced, about 5 cups
1 cup apples, peeled and diced
1/2 cup shallots, sliced
2 cloves garlic, minced 
1/2 cup full fat coconut milk
32 oz chicken stock (no salt)
2 tablespoons fresh thyme
DIRECTIONS
Preheat oven to 450 F. 

In pan, cook bacon over medium heat until bacon is crispy. Remove bacon and reserve 2 tablespoons of bacon drippings.  

Toss shallots, squash, apples and garlic with bacon drippings. Place on a baking sheet and cook in the oven for 15 to 20 minutes, turning frequently to avoid burning garlic and shallots. 

Puree squash apple mixture. Add chicken stock, squash puree, coconut milk and thyme to 3.5 quart pot and simmer for 20-30 minutes.  

Top soup with reserved bacon and serve.

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Ingredients

8 slices Jones No Sugar Bacon, cut into 1-inch pieces
2 medium sized butternut squashes, peeled and diced, about 5 cups
1 cup apples, peeled and diced
1/2 cup shallots, sliced
2 cloves garlic, minced 
1/2 cup full fat coconut milk
32 oz chicken stock (no salt)
2 tablespoons fresh thyme

Directions

Preheat oven to 450 F. 

In pan, cook bacon over medium heat until bacon is crispy. Remove bacon and reserve 2 tablespoons of bacon drippings.  

Toss shallots, squash, apples and garlic with bacon drippings. Place on a baking sheet and cook in the oven for 15 to 20 minutes, turning frequently to avoid burning garlic and shallots. 

Puree squash apple mixture. Add chicken stock, squash puree, coconut milk and thyme to 3.5 quart pot and simmer for 20-30 minutes.  

Top soup with reserved bacon and serve.