Moroccan Inspired Butternut Squash Soup w/ Bacon and Chimichurri 


Moroccan Inspired Butternut Squash Soup with Bacon and Chimichurri 

Ingredients: 

For the Butternut Squash:

1 large Butternut Squash, cut in half and seeded 

2 tablespoons brown sugar 

1 tsp garlic powder

1 tsp onion powder 

1 tsp cumin 

1 tsp allspice

1 tsp ground ginger 

1 tsp coriander 

4 tablespoons Butter, cut into chunks 

For the soup: 

2 cups coconut milk (A Taste Of Thai brand, save the cream!) 

2 cups organic veggie stock  

2 tablespoons hot pepper and garlic chutney 

Salt and Pepper to taste 

Garnishes: 

 4 pieces Bacon, cooked and crumbled 

Pomegranate seeds 

Coconut Cream  (saved from the Coconut Milk)  

Homemade Chimichurri (from my blog) 

Fresh thyme 

Directions: 

1. Preheat oven to 375F. Rub the spices on the Butternut Squash and place on a baking sheet. Drop  on the Butter pieces.  Bake for 35-40 minutes. 

2. While squash is cooking fry the bacon over medium heat. Crumble into small pieces and set aside. Once squash is done scoop the flesh into a blender along with coconut milk and chutney. Blend until smooth. 

3. Add the squash into a large  soup pot along with stock. Bring to a boil and add salt and pepper. 

4. Ladle into soup bowls and swirl in coconut cream. Add Chimichurri, pomegranate seeds, bacon, & thyme. Serve. 

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