- 2 lb. cubed butternut squash
- 1 medium onion, halved and sliced into wedges
- 4 cloves garlic, peeled
- 1 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. avocado oil, or another heat-safe oil
- 2 c. chicken broth or more, as needed
- 1 can (about 13 1/2 oz. size) coconut milk, or 1 c. heavy cream
- Diced apple and crumbled, cooked bacon (optional)
Preheat oven to 425ºF. Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated. Roast for 35 to 40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking. Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth. Stir in the coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.
From The Pioneer Woman