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Preheat oven to 400 degrees F.
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Cut butternut squash in half, lengthwise, remove seed and place cut side down on a large baking sheet lined with parchment paper. I usually sprinkle each side with a pinch of salt before placing on baking sheet.
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Bake for about 45 minutes until a knife inserted easily. The skin of the butternut squash could start to have some brownish spots. That's okay, and that lets me know it is done as well.
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Remove from oven and let cool for a few minutes.
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Scoop out butternut squash and put in a blender.
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Add the rest of the ingredients and blend for several minutes until soup is creamy.
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Adjust salt and pepper if needed.
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Add more chicken stock (or coconut milk) if too thick and needs to be thinned for desired consistency.
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Consume right away or can be stored in the fridge for several days and heated up later.
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Garnish with bacon crumbles.