Sweet Potato and Butternut Squash Soup

I was trying to create a recipe for my husband that is Paleo-friendly.  I had all of these ingredients in the fridge and came up with this soup.  If you don't like coconut milk or don't want the flavor of coconut, use regular milk, I use 2% as my usual milk, or more broth.  If you like it sweeter, you can also add 1 - 2 TBS of brown sugar to it.  This is a great fall soup but can be made all winter using stored root vegetables. You can double or triple this recipe based upon what your needs are.

Makes 1.5 to 2 quarts

Ingredients:

2 slices thick cut bacon, diced
1/2 red onion, diced
1 medium carrot, diced
1 butternut squash, cleaned and diced
1 extra large sweet potato, diced
1/2 cup chicken broth
1/2 cup milk, chicken broth or coconut milk, or more if you like a thinner soup
1/2 tsp cinnamon

Here's how:

Saute the bacon in a dutch oven until brown.

Dutch oven on medium heat

Thick cut bacon

Bacon cut up and browning

Remove the bacon and set aside on a plate covered in paper towel.

Brown bacon and set aside

Add the onion and carrots to the bacon drippings in the dutch oven and saute for 3 minutes.

Carrots and onions sauteing in the bacon drippings

Add the squash and sweet potato to the pot and saute 2 minutes.

Squash and potato in

Add the broth and scrape the bottom of the pan, stirring until all the bits are into the liquid.


Cover and bring the liquid to a boil, about 5 minutes.

Reduce the heat to a simmer and cook for about 5 minutes until all the veggies are soft.

Everything is all softened

Add the milk, broth or coconut milk and stir in.

Use a food mill, blender or immersion blender to completely puree the soup.

Pureeing the soup

Almost there

Add the cinnamon and stir in completely.

Cinnamon stirred in

Serve in bowls and top with the reserved bacon bits.

Ready to eat