2-3 Tablespoons olive oil

1 large yellow onion, diced

2 medium apples, cored and chopped

3 cloves garlic, minced

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 Tablespoons white wine vinegar

2 teaspoons dried thyme

1/8 tsp red pepper flakes

4 cups vegetable or chicken broth

3 ½-4 pound butternut squash, peeled, seeded and cut into 1-inch cubes

⅓ cup full fat coconut milk (from a can, not a coconut milk beverage)

8-12 ounces bacon

2-3 Tablespoons chopped fresh rosemary

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and apples, and cook for about 2-3 minutes. Add the garlic, salt, and pepper. Cook for another 4-6 minutes until the onions are translucent.

Add the white wine vinegar, thyme, and red pepper flakes. Cook for about 1 more minute. (Add about ¼ cup of stock if the mixture starts to stick to the bottom of the pot.)

Pour in the broth and add the squash. Turn the heat to medium-high, cover, and bring to a boil. Then reduce the heat to low and simmer (covered) until the squash is tender, about 20-25 minutes. 

While the soup cooks, fry the bacon until crisp, and chop into small pieces. 

Turn the heat off the soup. Stir in the coconut milk. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, allow soup to cool for a bit and then transfer to a regular blender in batches to puree.

Season with additional salt and pepper to taste. Transfer to bowls for serving. Top with crisp bacon pieces and chopped rosemary. Enjoy!

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