• Chelsea Dorroh

Smoky Butternut Squash and Carrot Soup

During the cold winter months, nothing is more comforting than a bowl of steamy, delicious soup. The only way to make soup more comforting is to add smoky bacon. By roasting the bacon in the oven, you can use the rendered fat to roast the vegetables. This ensures the soup has a deeper smokier flavor than just simply adding bacon on top and using the same pan means less dishes to wash. Less dishes to wash is always a good thing in my book. By using bone broth and full fat coconut milk in this recipe, it is super nutrient dense and creamy while still being dairy free.

In this photo, I used a silicone baking mat to roast the bacon and vegetables on. You can also use parchment paper.


  • Two small or one large butternut squash (I used two only because I needed to use them up)

  • 1 small bag of carrots (about 8-10 full sized carrots)

  • 1 small red onion

  • 2 garlic cloves

  • 3 cups of chicken bone broth (or regular chicken broth)

  • 10 oz of uncured bacon

  • 2 tsp salt (to taste)

  • 1 tsp ground black pepper

  • 1 tsp paprika

  • 1/2 tsp sage

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1 can full fat coconut milk

How to:

  1. Lay bacon strips on a parchment paper lined sheet tray and bake at 375 degrees until desired doneness (15-17 mins). Start out with a cold oven. This ensures less grease splatter from the bacon.

  2. While bacon is cooking, carefully cut butternut squash in half lengthwise and scoop out seeds. Slice carrots and onions and peel garlic.

  3. Place bacon on a paper towel lined plate to drain. Spread veggies on the pan and toss to coat in bacon fat. Sprinkle with seasonings. (Reserve 1 tsp of salt for the end)

  4. Back at 375 for one hour or until vegetables are tender. Keep an eye on the onion and garlic to make sure it doesn't burn.

  5. Once butternut squash is cool enough to handle, use a spoon to scoop out the flesh. Add it to a large pot along with the rest of the vegetables and bone broth.

  6. Using an immersion blender, blend all ingredients until smooth.

  7. Gently simmer for 15-20 minutes to allow all the flavors to meld together.

  8. Add one can of full fat coconut milk and taste for salt. Add more salt if needed.

  9. Serve hot and top with chopped bacon, microgreens, or any other topping you want.

Make a batch of this soup to have for quick meals during the week or freeze in individual containers to save for a rainy day.

If you don't have an immersion, you can add the soup to a blender in batches and blend until smooth. Be careful not to overfill the blender.

Amazon has immersion blenders for fairly reasonable. I've linked one here.

These are the glass containers I use (the smaller ones) to freeze and store. Just be sure to leave room for expansion during freezing.