- 3 lbs butternut squash
- 1 lb chicken breast, cooked and cubed
- 2 tbs coconut oil
- 8 slices cooked bacon, crumbled
- 2 tbs olive oil
- 1 cup onion, diced
- 1 bay leaf
- 1 tsp thyme
- 1 tsp garam masala
- 1 tbs curry powder
- 3 cups chicken stock
- salt and pepper to taste
Preheat the oven to 425. Peel, seed and chop the squash into 1″ cubes. Place into a 13×9 pan with the coconut oil. Roast, stirring occasionally, until the squash is fork tender (took me about 20 minutes).
In a dutch oven, heat the olive oil over medium, and saute the onion until translucent. Add the thyme, bay leaf, salt and pepper, and stir for 2 min. Add the squash cubes and cook for 2 more minutes. Add the broth and the rest of the seasonings, cover and simmer lightly for 15 minutes.
Carefully pour the soup into a food processor. It only takes a few pulses to combine it into a nice even consistency. Pour the soup back into the dutch oven. Add the chicken, cover and lightly simmer for 15 more minutes. Garnish with the bacon.