Each serving provides:
- Calories: 513
- Fat: 33 g
- Protein: 20 g
- Carbs: 44 g
Serves: 2
- Vitamin D
- Vitamin A
- Antioxidants
Ingredients
- 4 cups butternut squash cubes
- 1 tbsp. olive oil
- 3 oz. pasture-raised bacon
- 1 large onion, chopped
- 2 cloves of garlic, finely chopped
- 1 tsp. paprika
- Sea salt and pepper
- 1 tbsp. expeller-pressed coconut oil
- 5 cups organic chicken stock
Instructions
1. Preheat oven to 400°F.
2. Cut the squash in 1 inch cubes and mix with 1 tbsp. olive oil in an oven dish. Set in oven.
3. Cook bacon until crispy. Drain, chop and set aside.
4. Meanwhile, gently brown the onion, garlic, paprika, salt and pepper in coconut oil for about 10 minutes on low heat.
5. Add the cooked squash and the stock. Bring to a boil and cook 5 minutes over medium heat.
6. Blend the soup using an immersion blender. Sprinkle bacon on top.
Prep time: 10 minutes
Cooking time: 30 minutes
