This delicious soup will warm the cockles of your heart!! They key to perfect full flavour is roasting the ingredients first.
INGREDIENTS
1 large butternut squash (pumpkin) peeled and cut into chunks
4 rashers bacon chopped
1 rasher bacon chopped (for garnish)
Coconut oil
Sprinkle of mixed seeds
6 cups filtered water
Handful of Paleo-friendly muesli
METHOD
1 Preheat oven to 180 degrees C
2 Place the butternut on an oven tray with a couple of big blobs of coconut oil and bake for 20 mins.
3 Remove tray from oven and add chopped bacon. Roast for another 15 mins.
4 In a large saucepan, add part roasted butternut and bacon along with the water (use less water for a thicker soup) and a few shakes of the organic sprinkle.
5 Simmer on the stove top for approx 30-45 mins or until soft and cooked through completely.
6 Turn stove off and allow to cool before blitzing it with a stick mixer.
7 Blitz well until soup creamy and smooth.
8 For a garnish, chop and fry up your bacon in coconut oil and then dump a big pile on top of your soup as you are serving. I also dump a little pile of muesli on top. Perfect!
The Carousel thanks Paleo Pure for this recipe.
