Butternut soup with bacon

1 butternut squash
2 T coconut oil
4 c chicken stock
1/4 c onion
1-2 carrots
1-2 stalks celery
2 slices bacon
1 c whole milk
1 T butter
1/4 t cinnamon
1/8 t each cloves, ginger, and nutmeg
salt and pepper to taste

Cut the squash in half lengthwise, scoop out the seeds, and roast face-down on an ungreased sheet pan at 375 for just about an hour or until tender. Allow to cool.

In a soup pot over medium heat, cook onion in coconut oil until almost translucent. Add chopped carrots and celery, including celery leaves. When vegetables are soft, add stock and squash and simmer for a while; maybe long enough to do the day’s dishes. Meanwhile, cut the bacon into bits and cook (or cook and then crumble) until as crispy as you like it. Use a blender or immersion blender to puree the soup. Reduce heat, and stir in bacon, milk, butter, and seasonings.


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