Roasted Red Pepper and Squash Soup


3 large red bell peppers (or 4 smaller ones), diced

3 TBSP bacon fat

2 TBSP chopped chives (or sub one small onion, diced) 

2 lbs uncooked butternut squash 

2 cups bone broth

1 can full fat coconut milk 

1 TBSP dried basil 

1/2 tsp sea salt

1/4 tsp ground black pepper


1. Place a large frying pan on medium heat on on the stove

2. Add the bacon fat, chives and red pepper to the pan and cook until the peppers start to tenderize (the edges turn golden)

3. While the peppers are cooking place a large pot on the stove on medium heat

4. Add the squash, bone broth, coconut milk and remaining spices to the pot and bring to a boil

5. Once the peppers are done cooking transfer all the ingredients from the pan (including fat and chives) to your pot with the soup

6. Allow the soup to come to a boil

7. Once the soup is boiling turn down the heat and simmer for another 15-20 minutes

8. Remove from heat, and use your immersion blender to blend the soup until smooth

9. Serve and enjoy!