You will need:
2 tablespoons olive oil
1 medium butternut squash, peeled and cubed
2 leeks, trimmed and chopped
1 red or yellow bell pepper
3 cloves of garlic
1 tsp sea salt
1/2 tsp cumin
4 cups chicken broth
1 can coconut milk
5 strips of bacon
1. Start by heating the olive oil on high heat in a large soup pot. Add the leeks, bell pepper, and garlic to the pot and let cook for 4-6 minutes. Season with salt and pepper.
2. Next add the cubed butternut squash and let it sauté for a few minutes. Cover butternut squash and leeks with chicken broth, salt, and cumin and let come to a boil.
3. Once it has come to a boil, reduce heat and let it simmer for 20 minutes. Make sure squash is tender.
4. Use hand immersion blender, or regular blender to purée in batches. Once soup is puréed add the coconut milk and mix into the soup. Top with crispy bacon and serve.
