Roasted Butternut Squash & Gala Apple Soup with Crispy Bacon

Ingredients

• 1 large organic butternut squash (approx. 3 lbs), peeled, seeded, and cubed
• 2 organic Gala or Honeycrisp apples, peeled and chopped
• 1 yellow onion and 4 cloves garlic, chopped
• 2 tbsp melted grass-fed ghee
• 4 cups rich chicken bone broth
• 0.5 cup culinary coconut cream
• 1.5 tbsp fresh sage leaves, chopped
• 6 strips pasture-raised bacon, cooked crisp and crumbled

Step-by-Step Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss cubed butternut squash, apples, and onions with ghee, sea salt, and black pepper on a baking sheet.
2. Step 2: Roast for 25 to 30 minutes until squash is caramelized and tender.
3. Step 3: Transfer roasted squash, apples, and onions into a large pot. Add garlic, fresh sage, and chicken bone broth.
4. Step 4: Bring to a simmer for 5 minutes, then puree using an immersion blender until completely silky and smooth.
5. Step 5: Stir in coconut cream and season with sea salt and nutmeg.
6. Step 6: Ladle into bowls and garnish with crumbled crispy bacon and fresh sage leaves.

Nutritional Breakdown (Per Serving)