Roasted Squash Soup

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

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This Roasted Squash Soup is thick, creamy and full of flavor! Literally fall in a bowl of delicious, cozy goodness. I like to garnish it with crispy bacon, pepitas and fried sage because why not?! You can use any kind of squash like. Butternut, acorn, carnival or delicata. Whatever combination you choose! if you love squash you have to try this soup!

INGREDIENTS

4-5 squash of choice, cut in half & seeded

(I used acorn, carnival & delicata)

olive oil

8 slices bacon

1 cup onion, minced

2 ribs celery, diced

2 cloves. garlic, minced

8 or more sage leaves, for garnish, optional

1 tsp dried sage

14.5 oz coconut cream

2 tsp salt, divided

1 tsp pepper, divided

raw pepitas for garnish, optional

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.

DIRECTIONS

Preheat oven to 425˚ & line a pan with parchment paper

Lay squash on pan & drizzle with oil

Sprinkle with half of the salt & pepper

Roast 45 minutes till tender & let cool & scoop out flesh into a bowl

Meanwhile, cut bacon into 1" pieces & cook till crispy in a large pot, move to plate lined with paper towels

Drain all but 2 tbsp of bacon fat & divide

Fry sage leaves till crisp & move to a plate

Add remaining tbsp of bacon fat to pan and cook onions & celery till translucent

Add garlic, stirring one minute

Add squash, stirring to combine

Add spices

Add coconut milk, stirring to combine

Simmer 10 minutes

Serve with garnish, bacon, sage & pepitas

Enjoy this recipe by Penny's Primal!

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