Bacon Sausage Butternut Squash Soup | Blender Soup | Paleo Soup

Bacon Sausage Butternut Squash Soup (Gluten Free & Paleo)

Hey Y’all! Well, Fall is in full swing, which means it’s time to start making more soups, chilis, and stews.

Today, I’m sharing a very delicious butternut squash soup recipe that will have your tastebuds dancing.  It’s creamy, savory, and full of flavor!

It reminds me of those comfort food soup recipes I used to have as a child.  You know – the ones that just make you want to curl up on the couch with a blanket while watching your favorite movie.

This soup recipe is – Gluten Free, Grain Free, Dairy Free, Soy Free, and Paleo Friendly.

The key to keeping this soup recipe healthy is using high quality ingredients.  So, be sure to get uncured, pasture-raised bacon and sausage to avoid consuming meats from factory-farmed animals.

I hope you enjoy this recipe.  Comment below to let me know what you think!

Bacon Sausage Butternut Squash Soup (Gluten Free & Paleo)

0 from 0 votes
Recipe by Kayla Chandler Course: Dinner, LunchDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

45

minutes

This creamy butternut squash recipe is dairy free, gluten free, grain free, and paleo friendly.

Ingredients

  • For the Soup:
  • 1 1 Butternut Squash

  • 1 C. 1 Chicken Broth

  • 1 tsp 1 Sea Salt

  • 1/2 tsp 1/2 Garlic Powder

  • 1/4 tsp 1/4 Onion Powder

  • Black Pepper, to taste

  • 1/4 C. 1/4 Full Fat Coconut Milk (from the can), shake can before opening to mix the cream & liquid

  • For the Toppings:
  • 6 6 Slices of Uncured Bacon or Turkey Bacon

  • 8 oz 8 Uncured Sausage, sliced

  • Fresh Chopped Parsley, to garnish

Directions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicon liner.
  • Cut off the stem of the butternut squash. Then, cut it in half length-wise. Remove the seeds and stringy flesh from the center. Spray the inner sides of the squash with avocado oil (optional) and rub with a light amount of sea salt. Place squash flesh side down onto baking sheet. Bake for 35-45 minutes or until you can easily pierce the flesh with a fork. Once done, remove from oven and let cool until it’s warm to the touch.
  • While squash and cooking and cooling, cook the bacon in a skillet over medium heat until golden brown. Then, cook the sausage in the bacon grease until done. Set those aside.
  • Scoop out the squash and add it to a food processor along with all remaining soup ingredients. Blend until extra smooth. Add soup mixture to a saucepan over low-medium heat until ready to serve.
  • When ready to serve, add your toppings (bacon, sausage, parsley) and enjoy!

Did you make this recipe?

Tag @KaylaJChandler on Instagram and hashtag it with #FeelinFabulous

Like this recipe?

Follow @KaylaJChandler on Pinterest

 

4 Comments

  1. Pingback: Healthy Soup: Dairy Free Roasted Tomato Avocado Bisque | Feelin' Fabulous with Kayla

  2. Pingback: The BEST Low Carb Keto Chili Recipe | Beef 'n Bacon Chili (Bean Free)

  3. Looking forward to making this! But how many is it intended to serve (based on your recipe)? What is a serving size? Whatโ€™s the nutritional breakdown? Thanks.

     
  4. Do you know where the recipe went? I can’t see it on the web page anymore and I really want to make this for Halloween. ๐Ÿ™‚

     

Leave a Comment

Your email address will not be published. Required fields are marked *

*