Bacon Jalapeño Butternut Squash Soup

DSC02558Great fall soup. Easy to make, although time consuming, and very filing.

Makes: 2 quarts


  • 1 large butternut squash (about 6 cups cubed)
  • 1 can (14 ounces) coconut milk
  • 1 cup of chicken stock
  • 2 carrots (peeled and chopped)
  • 1 granny smith apple (peeled, cored, and cubed)
  • 4 cloves of garlic (chopped)
  • 2 jalapeño peppers (chopped)
  • 6 ounces of crisped bacon (chopped)
  • 2 tsp Paprika


1. Put squash, carrots, apple, garlic, coconut milk, chicken stock and paprika in a large pot. Turn heat setting to low. Cook for 4-6 hours.

2. Use immersion blender or food processor to puree soup once it is finished cooking.

3. Garnish with chopped bacon and jalapeño.

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