• 6 Slices GODSHALL'S Turkey Bacon (Lightly Browned and Diced)
  • 1 Butternut Squash
  • 2 Tablespoon Olive Oil
  • 14 oz Coconut Milk (3/4 in Recipe, Reserve 1/4 to Garnish)
  • 1 Cup Stock
  • 2 Onions (Diced)
  • 1 Tablespoon Coconut Oil
  • 1 Inch Ginger (Fresh)
  • 1 Red Chili (Deseeded, Chopped Fine)
  • 2 Cloves of Garlic
  • Juice of 1 Lime
  • Cilantro or Parsley (Garnish)


  1. Cook turkey bacon per package instructions and dice.
  2. Preheat the oven to 400 Degrees F.
  3. Cut the butternut squash in half and scoop out the seeds with a spoon or ice cream scoop.
  4. Coat a baking tray with olive oil. Place both halves of the butternut squash on a tray and bake for approx. 40 mins. Until soft and slightly browned.
  5. While the squash is roasting, put the chopped onions into a pan on medium heat with the coconut oil. Cook for approx. 5 minutes until softened.
  6. Add finely chopped ginger, chili pepper, garlic and bacon. Stir for approx. 4-5 minutes.
  7. Once the butternut squash is done, allow it cool and remove all the flesh with a spoon.
  8. Put into a blender with the all the rest of the ingredients and blend till smooth. Add extra stock or water if you find it too thick. Add a pinch of corn starch if its too thin.
  9. Serve warm. Garnish with fresh cilantro or parsley more bacon and coconut milk.
  10. ENJOY!
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