Apple Cider Squash Soup

Ingredients

• 1 large butternut squash
• 1 tsp olive oil, or ghee
• 3 slices thick-cut applewood smoked bacon
• 1 large carrot, peeled
• 1 sweet onion, large diced
• 1 granny smith apple, large diced
• 1 cup apple cider (make sure it is 100% apples!)
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ginger
• 1 tsp clove
• 1 tsp dried thyme, ground
• 3 cups coconut cream
• salt and pepper, to taste

Directions

1. Heat oven to 425 degrees.
2. Wash and cut squash in half lengthwise. Remove seeds with a spoon.
3. Lightly coat squash with olive oil and sprinkle with salt and pepper.
4. Pop in the oven flesh side down for 45 minutes. When it is done, gently remove skin from flesh.
5. While the squash cooks, slice bacon lengthwise and then in 1/2 inch pieces.
6. Heat large soup pot over medium high heat.
7. Toss in bacon with 1 teaspoon olive oil. Cook until crispy, stirring occasionally. Remove with a slotted spoon onto a paper towel.
8. Add in carrot, onion and apple. Coat with remaining bacon fat. Cook for 5 minutes.
9. Add in apple cider. Cook until carrots are soft.
10. Stir in spices and coconut cream.
11. Once the squash is done and skin is removed, add roasted flesh to soup. Break apart squash with a wooden spoon. Cook for 10 minutes to meld flavors.
12. Using an immersion blender mix until smooth.
13. Once you have reached a creamy consistency, turn off heat.
14. Ladle into bowls and top with crispy bacon.
15. Recipe adapted from the Paleo king Robb Wolfe here