You are currently browsing the tag archive for the ‘Bacon’ tag.

I know, this isn’t technically a baked good – but I figure that since you roast the squash in the oven, it’s close enough. Plus I came up with this recipe all on my own from scratch so I’m proud of it and wanted to share. This was a hearty, warming meal to enjoy while watching the election results roll in… but with the savory bacon and super fall flavors of apple and squash, it would make a great meal on any cool afternoon or evening. Oh, it’s also Paleo! (If you’re strict, leave off the bacon or butter.) Enjoy!

Butternut Squash Soup

Sorry this is the only picture I took – wasn’t really planning on posting this one until I tasted it!

Election Night Squash Soup with Brown Butter Apples and Bacon

Cooking time: 90 minutes (about 45 minutes active)
Servings: 4 large bowls

  •  2 medium sized butternut squashes
  • 1 medium yellow onion, chopped
  • 2 apples, chopped (reserve 1/4 of one apple for topping)
  • 2 tablespoons of coconut oil (or other fat… like bacon)
  • 2 cups of low-sodium chicken stock
  • 1 can of coconut milk
  • Nutmeg
  • Curry Powder

Optional for toppings:

  • 6-8 pieces of bacon, baked and chopped into pieces
  • 4 tablespoons of grassfed butter

Preheat oven to 400. Carefully cut squash in half lengthwise and place face down on a cookie sheet. Roast for 35-45 minutes or until squash is soft when poked with a fork.

Meanwhile, in a large stock pot, sauté onion and apples in coconut oil over medium heat until apples are soft and onions are starting to turn clear. Transfer onions and apples into a food processor or blender and pulse until smooth.

Carefully remove squash from oven and scrape the flesh into the now empty stock pot. Using a potato masher, mash the squash until it forms a nice smooth puree. (Alternatively you could use a hand blender or use your food processor.) Turn heat on to medium and add back in your apple/onion puree. Add coconut milk and stock to reach your desired consistency. Add in spices to taste (I used about 1/2 tsp of nutmeg and about 1 tsp of curry). Allow to simmer for 10-15 minutes.

Meanwhile, prepare your toppings. For the brown butter apples, use a small pan and melt the butter. Once it starts to foam up and turn slightly brown, add the remaining apple (chopped into very tiny pieces) and stir for 1 minute. Remove from heat and serve immediately over the soup; sprinkle with bacon bits if desired.

Our Current Poll

The Recipe Box