flesh from 1extra largebutternut squashor 2 medium squash
6slicesorganic, all-natural bacon
1mediumonion
1bulbgarlic
1tsp.dried, ground sage
salt and pepper to taste
4+cupshomemade chicken broth
1/2 +cupcoconut milk beverage
Instructions
Preheat the oven to 375° F. Line a baking sheet with parchment paper. Cut up the 6 bacon slices into 1 inch pieces and place on the baking sheet.
Dice the onion and place it with the bacon. Add the garlic and sage to the baking sheet. Bake for 18 minutes or until the bacon is cooked.
Place the cooked bacon, onion and spices in a high powered blender (I use a Vitamix) along with the cooked butternut squash. Blend until smooth. If the mixture gets too thick for the blender to puree, add some of the broth or milk.
Once all of the bacon mixture and butternut squash has been blended, pour it into a crockpot. Mix in the remaining broth and coconut milk with a spatula.
Put the crockpot on low for 4-6 hours. Stir the soup occasionally.
Enjoy this soup served warm! You can easily freeze the leftovers for later.
Notes
Blend the butternut squash and bacon mixture in small batches so that the blender can easily blend everything. If your soup is too thick for your liking, add more broth or coconut milk.