Butternut Squash, Sweet Potato, and Bacon Soup

• Gluten free
• Paleo

• Meat

  • 4 slices Bacon

• Produce

  • 1 Butternut squash
  • 2 Carrots, small
  • 1 cup Cauliflower
  • 4 cloves Garlic
  • 1/2 Onion
  • 1 Sweet potato

• Canned Goods

  • 1 cups Chicken stock
  • 1 can Coconut milk

• Baking & Spices

  • 2 tbsp Curry powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on mylatinatable.com

Description

Ingredients

• 1 Butternut Squash, cut into cubes
• 2 Small Carrots, peeled and chopped into smaller pieces
• 1 Sweet Potato, peeled and cut into cubes
• 1 Cup of chopped up cauliflower
• 1/2 onion, diced
• 4 cloves of garlic
• 1 can of coconut milk
• 1-2 cups of chicken stock (depends on how thick you want it)
• 1 red pepper, roasted, peeled, and diced.
• 2 tablespoons of curry powder
• 4 slices of bacon
• Salt and Pepper to taste
• 3 Tablespoons of Olive Oil

Directions

• Preheat your oven to 350 F.
• Spread out the Sweet Potato, Butternut Squash, and Carrots with two tablespoons of olive oil in large baking pan and add salt and pepper.
• Bake for 15 minutes and remove from the oven.
• Put the bacon slices on top and bake for another 15-20 minutes, or until the bacon is crispy.
• While waiting for the previous step to finish, saute the onions and the garlic cloves with a little bit of olive oil in a frying pan for about 5 minutes.
• Add the roasted red pepper, which was previously roasted, peeled, and chopped as well as the cauliflower and mix well.
• Add the curry powder and let cook for 5 additional minutes.
• Take the baking pan out of the oven, remove the bacon and chop it up. Set aside.
• Combine the rest of the ingredients in a blender and blend until smooth.
• Put in a saucepan and cook over medium heat for 5 minutes.
• Serve with freshly baked bread with the bacon on top.