There is something about making butternut squash soup on chilly, fall Sunday afternoons since it makes me crave a warm bowl of this soup.  From Past me Some Tasty, this recipe is one of my favorites with the addition of coconut milk and a yummy sweet and savory topping and morsels to add a touch of crunch!


  • 2 tablespoons olive oil
  • 3 large cloves garlic, peeled
  • 1-2 medium carrots, peeled and coarsely chopped (approx. 1 cup)
  • 1 medium onion, chopped (approx. 1 cup)
  • 1-2 stalks celery, chopped (approx. 1 cup )
  • 1 large parsnip, peeled and coarsely chopped (approx 1-2 cups)
  • 1 large butternut squash, peeled, seeded, and cubed (approx. 7 cups)
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 4 cups chicken broth(*see notes below)
  • 1 can (14 oz) unsweetened coconut milk (*see notes below)


  • 4 slices uncured, sugar-free, thick-cut bacon, diced
  • ¾ cup onion, diced
  • ½ large Honeycrisp apple, diced
  • 2 tablespoons fresh Italian parsley, chopped
  • Margot's Morsels, rosemary or sea salt for generous sprinkling



  1. Heat olive oil in a large pot over medium heat.
  2. Once the oil is hot, add garlic, carrots, onion, celery, and parsnip. Sauté for about 5 minutes, stirring frequently.
  3. Add butternut squash, salt, and pepper. Stir to coat.
  4. Add broth and bring to a low boil. Then reduce heat to low, cover, and allow it to simmer for 20 minutes or until the squash is fork-tender.
  5. Transfer the soup to a blender (or use an immersion blender) and puree soup until smooth.
  6. Return soup to the pot and add coconut milk. Continue cooking for a few more minutes over medium heat.
  7. Serve as is or garnish with Sweet & Savory Topping (see instructions below), lots of your favorite Margot's Morsels and a little drizzle of coconut milk.


  1. Preheat a skillet over medium heat.
  2. 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.
  3. Drain off the grease and return the skillet to stovetop.
  4. Add apple and sauté an additional 1-2 minutes, stirring frequently.
  5. Remove from heat. Add parsley and stir until just combined.
  6. Serve as a topping on a bowl of luxuriously creamy butternut squash soup.



  • Alright, let's be honest for a moment. Peeling and cubing a butternut squash can be downright difficult. If that's how you feel about prepping a butternut squash, try this method for softening the squash before you peel and cube it. Prick the squash all over with a fork and place it in a microwave for about 4-5 minutes. Allow the squash to cool, then peel, halve it, scrape out the seeds, and cube it.
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