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butternut squash apple soup

Butternut Squash and Apple Soup

Course Soup
Cuisine American
Servings 4


  • 20 oz butternut squash cubed
  • 2 McIntosh apples peeled and diced
  • 1 onion halved and cut into wedges
  • 4 cloved garlic
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp coconut oil
  • 2 cups chicken stock
  • 5 oz coconut milk canned, full fat
  • 4 slices bacon

Optional Toppings: crumbled bacon, pumpkin seeds, additional diced apple


    • Preheat oven to 425°
    • Toss squash, onion and garlic tossed in oil and S&P. Roast at 425° for 35 minutes.
    • Cook bacon in Dutch oven. Remove bacon, set aside.
    • Transfer roasted items into bacon fat, add apples and chicken broth. Simmer 15 minutes. Blend with an immersion blenders until smooth.
    • Stir in coconut milk. Pour into bowls and top with bacon and pumpkin seeds.