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Heat olive oil in a large pot over medium heat.
Once hot, add garlic, carrots, onion, celery, and parsnip. Sauté for about 5 minutes, stirring frequently.
Add butternut squash, salt, and pepper. Stir to coat.
Add broth and bring to a low boil. Then reduce heat to low, cover, and allow to simmer for 20 minutes or until squash is fork tender.
Transfer the soup to a blender (or use an immersion blender) and puree soup until smooth.
Return soup to pot and add coconut milk. Continue cooking for a few more minutes over medium heat.
Serve as is or garnish with Sweet & Savory Topping (see instructions below) and a little drizzle of coconut milk.
Preheat a skillet over medium heat.
Add bacon and onion to skillet and sauté for about 5-10 minutes or until bacon is crispy, its fat has rendered, and the onions are soft and slightly caramelized.
Drain off the grease and return the skillet to stovetop.
Add apple and sauté an additional 1-2 minutes, stirring frequently.
Remove from heat. Add parsley and stir until just combined.
Serve as a topping on a bowl of luxuriously creamy butternut squash soup.