Yesterday it snowed–it was the first big snow of the year so I decided to make some soup. I had watched some videos on how to make some butternut squash soup with coconut milk and couldn’t wait to try it! It came out great and everyone loved it, even my little daughter, Bella, who is only five. She ate her bowl clean. She is usually a picky eater  (but loves vegetables so I am not surprised) so that was a win for us.

Here is the recipe for a large family:

1 bag cut up frozen butternut squash (5 lb bag from Costco)

1 and 1/2 chicken broth (boxed kind)

2 bags diced potatoes

1 cup of corn

1 can coconut milk

onion 1-2 depending on what you like

garlic 3-4 cloves

2 pounds bacon

garlic salt (or if you want you could use cinnamon or pumpkin spice)

salt and pepper to taste

I cooked the squash with some broth in one crockpot and another crock had the potatoes and corn with some broth and water as well. Cook them both until soft.

Fry up the onion and garlic and add to the soup.

Then I pureed the butternut in my blender when it was done cooking and then put it back in the crockpot and added the coconut milk. potatoes and corn.

Add seasonings listed above.

Then fried up the bacon and keep it on the side for topping. We did add some to the dish too!

If you wanted this soup to be more sweet than salty you could add honey or maple syrup to it as well. I saw some recipes that called for cinnamon and even pumpkin spice.

Top with bacon, parmesan cheeses, shredded cheese, and croutons.

This recipe filled a 8 quart crock and fed our family of 11 easily. We ate it with baked crescents!

I hope you enjoy this recipe!