Butternut Squash Soup - VIGEO

Ingredients

• 2-3 Tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium apples, cored and chopped
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 Tablespoons white wine vinegar
• 2 teaspoons dried thyme
• 1/8 tsp red pepper flakes
• 4 cups vegetable or chicken broth
• 3 ½-4 pound butternut squash, peeled, seeded and cut into 1-inch cubes
• ⅓ cup full fat coconut milk (from a can, not a coconut milk beverage)
• 8-12 ounces bacon
• 2-3 Tablespoons chopped fresh rosemary