Roasted Autumn Butternut Velvet

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 2 Honeycrisp apples, peeled, cored, and roughly chopped
• 1 large yellow onion, roughly chopped
• 3 tbsp olive oil
• 3 tbsp Salted Perfection Plymouth Select Blend
• 4 cups chicken broth
• 1/2 cup canned full-fat coconut milk, unsweetened
• 4 slices bacon, cooked crisp and crumbled

Instructions

1. Preheat your oven to 400°F. You are bringing the heat today!
2. Grab a large baking sheet. Spread out your cubed butternut squash, chopped apples, and onion.
3. Drizzle the pan with olive oil. Hit it hard with the Salted Perfection Plymouth Select Blend! Toss everything with your hands until perfectly coated.
4. Roast for 35 to 40 minutes. You want dark, sticky caramelized edges. That is where the magic happens!
5. Carefully transfer the roasted goodness into a large blender.
6. Pour in your chicken broth and coconut milk. Blend on high until completely smooth. Work in batches if your blender is small!
7. Pour the gorgeous velvet soup into a pot on the stovetop. Warm it gently over medium-low heat for 5 minutes.
8. Ladle into warm bowls and crown it with crispy crumbled bacon. DUNZO!