So now that it’s officially fall, it’s time to start making homemade soups! it is seriously one of my favourite things to do on a Saturday morning. It’s comforting, relaxing, the home smells warm and cozy…it’s perfection. I made this soup over the weekend and it was DELICIOUS!! ( there’s still some leftover for today actually…it just get’s better with time ) So why waste time….here’s the recipe!
1 medium sized butternut squash
1 small yellow onion, diced
3 cloves garlic, diced
5 pieces of bacon, diced
1 tablespoon olive oil
2 cups full-fat coconut milk
2 cups chicken broth
1 bunch of kale, leaves removed from the stems and broken into small pieces
salt and pepper, to taste
- Preheat oven to 375°.
- Slice butternut squash long ways, scoop out the seeds and rub olive oil onto the squash, followed by a bit of salt and pepper.
- Line a small baking sheet with parchment and place squash face down.
- Bake for 30-40 minutes until soft. The squash doesn’t have to be totally cooked because it will cook more once you add it to the broth. But it should be at least 80% done when you remove it from the oven.
- While the butternut squash is baking, chop your onion, garlic and bacon.
- In a heated, large skillet add bacon pieces and cook until slightly browned.
- Add onion and cook until translucent, followed by garlic. Be careful not to burn the garlic!
- Once onion, bacon and garlic are mostly cooked and softened, add coconut milk, chicken broth and broken kale leaves.
- Mix well and simmer on low until your squash is done.
- Remove butternut squash from the oven and flip so that it cools quickly.
- Once relatively cool, gently peel or slice the skin off the squash and cube the cooked squash.
- Add squash to soup and add some salt and pepper to taste.
- Simmer for about 15-20 minutes to enhance the flavor and serve