Creamy butternut squash soup with toasted pepitas and bacon

Directions

In a medium skillet, toast pepitas over medium heat until browned and fragrant. Set aside.

Preheat oven to 350ºF and adjust rack to middle. In a large mixing bowl, add the cubed butternut squash. Melt 1 Tbsp. coconut oil or ghee and pour into mixing bowl, stirring until the squash is evenly coated. Spread squash out into a single layer on a large, well-seasoned cast-iron skillet— or onto a parchment paper lined baking sheet (at least 18" x 13" recommended.) Bake for 30 minutes or until fork-tender and slightly browned at the edges.

While squash is baking, fry bacon in a skillet over medium-high heat for 10–12 minutes, or until crispy. Remove from heat and place on a paper towel lined plate and set aside.

Then, in a 4 qt. saucepan add the remaining ghee and onion. Sauté over medium-high heat until translucent, 4–6 minutes. Add the garlic and cook another 2–3 minutes. Add the squash, chicken broth, and thyme, and bring to a boil. Simmer and cook for 10 minutes. Add salt and pepper to taste. Turn off and let cool.

Once cooled, add soup contents to a large blender and blend until smooth, adding the coconut cream as it runs. Pour the soup back into the pot and cook for 5–10 minutes. Meanwhile, chop bacon slices into ¼ inch squares. Serve soup with toasted pepitas, bacon squares, scallions, fresh thyme, and a spoonful or two of coconut cream drizzled on top.