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This Butternut Squash, Sweet Potato, and Bacon soup is perfect for this time of year. All of the flavors go together perfectly and it is sure to be a hit!

Butternut Squash, Sweet Potato, and Bacon Soup


  • 1 Butternut Squash cut into cubes
  • 2 Small Carrots peeled and chopped into smaller pieces
  • 1 Sweet Potato peeled and cut into cubes
  • 1 Cup of chopped up cauliflower
  • 1/2 onion diced
  • 4 cloves of garlic
  • 1 can of coconut milk
  • 1-2 cups of chicken stock depends on how thick you want it
  • 1 red pepper roasted, peeled, and diced.
  • 2 tablespoons of curry powder
  • 4 slices of bacon
  • Salt and Pepper to taste
  • 3 Tablespoons of Olive Oil


  • Preheat your oven to 350 F.
  • Spread out the Sweet Potato, Butternut Squash, and Carrots with two tablespoons of olive oil in large baking pan and add salt and pepper.
  • Bake for 15 minutes and remove from the oven.
  • Put the bacon slices on top and bake for another 15-20 minutes, or until the bacon is crispy.
  • While waiting for the previous step to finish, saute the onions and the garlic cloves with a little bit of olive oil in a frying pan for about 5 minutes.
  • Add the roasted red pepper, which was previously roasted, peeled, and chopped as well as the cauliflower and mix well.
  • Add the curry powder and let cook for 5 additional minutes.
  • Take the baking pan out of the oven, remove the bacon and chop it up. Set aside.
  • Combine the rest of the ingredients in a blender and blend until smooth.
  • Put in a saucepan and cook over medium heat for 5 minutes.
  • Serve with freshly baked bread with the bacon on top.