Submitted by: Karol Rykert
Prep Time: 30 Minutes
Cook Time: 1 Hour
Servings: 8
A delicious winter soup!
3 lbs. butternut squash
3 lrg. carrot
2 tbsp. extra virgin olive oil
sea salt & black pepper to taste
10 oz. turkey bacon
2 tbsp. butter
1 lrg. yellow onion
1 lrg. Granny Smith apple
2 clove garlic
6 c. chicken stock
2 fresh thyme
1 bay leaf
1 c. milk, raw or organic
1/2 tsp. ground ginger
1 tbsp. coconut oil
stevia to taste
Preheat oven to 450°F.
In large bowl, stir together butternut squash (cut into cubes), carrots (peeled and cut into 1-inch pieces), olive oil, sea salt, and pepper. Transfer mixture to a baking sheet. Roast in the oven, stirring occasionally, until browned and tender, about 45 minutes. Set aside.
Heat coconut oil in a 4-quart Dutch oven over medium heat. Add turkey bacon (cut into 1/2-inch pieces) and cook, stirring occasionally, until rendered and browned, 15-20 minutes. Transfer to a paper towel-lined plate. Discard fat and wipe out pot.
In the same pot over medium heat, melt butter. Add onion (thinly sliced) and apple (peeled, cored, and thinly sliced); cook, stirring occasionally, until tender and caramelized, 25-30 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add chicken stock, fresh thyme sprigs, and bay leaf. Increase heat to medium high and bring to a boil. Reduce heat to medium-low simmer, stirring occasionally. Add ginger and stevia (optional) and cook for 10 minutes. Discard thyme sprigs and bay leaf.
Add roasted vegetables to the onion stock on the stove, and mix well. Work in batches or use an immersion blender to puree vegetables and fruit. Simmer over medium heat, add milk, and adjust seasonings with salt and pepper as needed.
Ladle soup into bowls and garnish with crumbled turkey bacon. Enjoy your hearty filling soup!
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