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Butternut Squash soup with Bacon

October 19, 2012

I am sorry for the lack of posts! We have had a lot of {great} things going on and I have just not had the extra time to hop on here and post! Forgive me! :)

A few weeks ago, there was an article floating a round the Facebook world. You may or may not have seen it. It was called The Last Time. In the article, it talked about the {last} memories your children. We often are so excited about our children’s first and forget about the lasts. If you have not read the article, go now!

For me, it just made me realize that Joshua (oldest) is 5 and soon will be having some lasts. And I have decided to take time and cherish him!!! And cherish his likes now! :)

Joshua and I made a Fly Fishing Pole. A stick and a string! It is now day 5 and he is still having a blast!

We took a walk in our backyard collecting Acorn tops and made a picture frame together. He decided that it needed a hand drawn picture! That is his grandma and his brothers.

We took a walk down our street, the boys collected leaves that had fallen. We then made our own fall trees!

I have just enjoyed my little boys!!!

If you have been following awhile, you know, I love fall! I love making Butternut Squash Soups and Pumpkin Soups and fall desserts and treats! This year is no different! Although I have not posted much, I have been baking and cooking up a storm.

We had a large butternut squash that needed to be used. This week the boys and I made Butternut Squash soup with Bacon for lunch!

I apologize for the picture. Saved by my 5 year old! He took this picture and his brother deleted my good picture.

Butternut Squash Soup with Bacon

The Ingredients:
1 large butternut squash, peeled and cut into large chunks
3 whole carrots, peeled and cut into large chunks
1½ tablespoons coconut oil, melted
1/2 pounds raw bacon, chopped
1 small apple, chopped
2 cups chicken stock
1 cup full fat coconut milk
1 teaspoon salt
1-2 tablespoons cinnamon
1 tablespoon nutmeg
The Directions:
Preheat your oven to 350 Degrees.
Toss squash and carrots with coconut oil. Arrange in a baking dish and roast uncovered for 35 minutes or until tender.
In a large stock pot or dutch oven over medium heat, cook bacon until crisp Remove bacon with a slotted spoon and set aside for the soup garnish. Add the apple to the dutch oven or stock pot and sauté in bacon fat over medium heat until tender, about 5 minutes. Add the roasted butternut squash, carrots, chicken broth, and coconut milk to dutch oven or stock pot and bring to a boil stirring often. Remove from heat. Use an immersion blender to blend your soup or working in several small batches, blend soup in food processor or blender until smooth. I used my Vita-mix. Return to dutch oven or stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg.
Top with Bacon.

 

If you are into soups here is a list of a few other Butternut Squash soup recipes!

Thai-Spiced Squash Soup, Thai-Spiced Pumpkin Soup, Roasted Butternut Squash and Sweet Potato Soup, and Butternut Squash Soup

Enjoy and have a great {Fall} day!!!

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from → apples, Butternut Squash, freezer, grain-free, Paleo, Paleo dinner, Paleo lunch, Paleo soup, Primal, Primal dinner, Primal soup, soup
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