This roasted butternut squash and goat cheese soup is perfect for cozy winter nights!
1 butternut squash, roasted
4 strips of bacon, chopped (I use the maple kind)
1/2 cup diced onion
2-5 cloves of minced garlic (to taste)
5-10 oz goat cheese (to taste, depending on squash size)
vegetable or chicken stock (to desired thickness)
8 oz coconut milk
Roast squash at 400 degrees until soft. While squash roasts, cook chopped bacon in a dutch oven. Retain rendered fat to saute onion and garlic until translucent. Add coconut milk, goat cheese, and spices. Once butternut squash is soft, scoop out and add to mixture in dutch oven. Blend/smooth with an immersion blender, or pour into standard blender to smooth out. Add chicken stock to desired soup thickness.