Bacon Butternut Squash Soup

There's lots of good ways to use bone broth to make other yummy soups.  This is one of my son's favorites (mine too)! Eat Healthy and Be Healthy!

Bacon Butternut Squash Soup Ingredients
2 16oz Bags of Cubed Organic Butternut Squash (frozen or fresh)
6 Slices of Bacon
1 Sweet White Onion
4 Sprigs of Fresh Thyme
4 cups of Bone Broth
1 Cup of Water
2-3 Teaspoons of Salt
Cream from 1 Can Coconut Milk (I like Native Forest. This can be totally omitted if you can't have coconut.)

Place 1 tablespoon of oil in a frying pan.  Cook bacon on medium high until crispy on both sides. Set aside to dry on paper towel. In another pan add 1 tablespoon of oil and saute diced onion for about 10 minutes until soft but not browned. Place broth, water (for thicker soup use less or no water), butternut squash, sprigs of thyme and sauteed onion into soup pot, bring to boil and return to simmer. Once bacon is dry, blend into small to fine pieces and add to soup (I have ninja blender). Cook for 20-30 minutes until butternut squash is soft. Remove sprigs of thyme (if leaves are in soup that is fine). Blend until smooth in glass blender or immersion blender. Return soup to pot and stir in salt to taste slowly 2-3 teaspoons. Cook for an additional 5-10 stirring and tasting!  Delicious!!




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