Ingredients

The following ingredients have 8 Servings
  • 1 winter squash ((peeled and cubed, or pumpkin))
  • 3 medium sweet potatoes ((peeled and cubed))
  • 1 qt chicken stock
  • 2 cups coconut milk
  • ½ tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp thyme
  • ½ tsp turmeric
  • ¼ tsp cayenne pepper
  • ¼ cup coconut oil ((or butter))
  • 2 medium onions
  • 1 lb meat of choice ((such as chicken, sausage, ground beef, or bacon, cooked, optional))
  • 8 strips bacon ((cooked and crumbled))
  • ½ cup shredded cheese
  • ¼ cup green onion ((chopped))
  • ½ cup pepitas ((or squash seeds, roasted))

Instruction

  • Peel and chop the squash and sweet potatoes. 
  • In a large pot, boil at least 2 quarts of water and add the chopped squash and sweet potatoes.
  • Cook until fork tender, then drain and let cool slightly.
  • Using a blender, hand blender, or food processor, blend half of the cooked squash and sweet potatoes with the stock, coconut milk, and spices until smooth.
  • Return it to the pot.
  • Stir in the other half of the cooked squash and sweet potatoes to the pot with the pureed half.
  • In a large skillet, brown the meat you are using if not already cooked and add to pot when cooked.
  • Thinly slice the onions and cook in the skillet with coconut oil or butter until soft and add to pot.
  • Heat pot on low heat until the soup is warmed.
  • Serve with optional toppings such as crumbled bacon, cheese, green onions, and roasted squash seeds, and a side salad.