Velvety Roasted Butternut Squash Soup with Bacon & Sage

Ingredients

For the Velvety Soup Base:

• 1 large organic butternut squash (approx. 3.5 lbs, peeled, seeded, and cut into 1-inch cubes)
• 6 slices pasture-raised thick-cut bacon, chopped into lardons (drippings reserved)
• 1 large Granny Smith or Honeycrisp apple, peeled, cored, and diced
• 1 large yellow onion, roughly chopped
• 6 cloves fresh garlic, peeled
• 4 cups rich organic chicken bone broth
• 0.75 cup full-fat culinary coconut milk (adds luxurious silkiness without heavy cream)
• 1.5 tbsp fresh sage leaves, finely minced (plus extra whole leaves for frying)
• 1 tsp ground Ceylon cinnamon and 0.25 tsp ground nutmeg
• 1.5 tsp coarse Celtic sea salt
• 0.5 tsp freshly ground black pepper

For the Artisanal Garnishes:

• Crumbled crispy bacon lardons
• 0.33 cup raw sprouted pumpkin seeds (pepitas), toasted
• Crispy pan-fried whole sage leaves
• Drizzle of aged Modena balsamic glaze or extra virgin olive oil

Step-by-Step Instructions

1. Crisp the Bacon & Sage: In a large 6-quart heavy Dutch oven or soup pot over medium heat, fry the bacon lardons and 6 whole sage leaves for 6 to 7 minutes until crispy. Transfer crispy bacon and sage leaves to a paper towel-lined plate, reserving the savory bacon fat in the pot.
2. Sauté Aromatics & Apple: Add chopped onion, diced apple, and whole garlic cloves to the warm bacon fat in the pot. Sauté over medium-high heat for 4 to 5 minutes until the onions are translucent and fragrant.
3. Add Squash, Bone Broth & Spices: Add cubed butternut squash, minced fresh sage, cinnamon, nutmeg, coarse sea salt, black pepper, and 4 cups of chicken bone broth. Stir well to combine.
4. Simmer to Fork-Tender: Bring soup to a rolling boil over high heat. Reduce heat to medium-low, cover with a tight-fitting lid, and simmer gently for 20 minutes (or pressure cook on HIGH for 8 minutes in an Instant Pot) until the butternut squash and apples pierce effortlessly with a fork.
5. Blend to Velvety Perfection (Chef Secret): Turn off heat. Stir in 0.75 cup full-fat coconut milk. Use an immersion hand blender (or transfer in batches to a high-speed blender) to puree the soup for 2 minutes until completely velvety, silky-smooth, and golden-orange.
6. Adjust Seasoning: Taste and adjust with an extra pinch of Celtic sea salt or freshly ground black pepper if desired.
7. Ladle, Garnish & Serve: Ladle steaming soup into deep bowls. Swirl a spoonful of coconut cream across the top. Crown generously with crispy bacon crumbles, toasted pumpkin seeds, fried sage leaves, and a drizzle of aged balsamic glaze. Serve immediately!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Butternut squash provides dense concentrations of provitamin A (beta-carotene), alpha-carotene, and lutein, promoting epithelial barrier repair and visual phototransduction. Slow-simmered pasture-raised chicken bone broth provides rich glycine and proline, while coconut medium-chain triglycerides (MCTs) facilitate optimal fat-soluble carotenoid absorption.

Frequently Asked Questions