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Paleo Butternut Squash and Bacon Soup Photo

Paleo Butternut Squash and Bacon Soup Recipe

Amanda Livesay
Paleo 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.
3 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Cuisine Paleo
Servings 8
Calories 198 kcal

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

Instructions
 

  • 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.

Nutrition

Calories: 198kcalCarbohydrates: 25gProtein: 4gFat: 9gSaturated Fat: 7gSodium: 134mgFiber: 4gSugar: 7g
Keyword Apples, Bacon, Carrots, Coconut, Easy Dinners, Fall, Lunches, Paleo, Simmered, Soups, Squash, Sweet Potatoes
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