Creamy Maple-Bacon Butternut Soup

by The Chantal Team

​The addition of maple syrup and bacon make this soup absolutely divine! Five-spice is known for combining all five flavours: sweet, sour, bitter, salty and umami – all which gives this soup the WOW factor. You and your guests will fall in love with this unique soup!


  • ​200g bacon, sliced
  • 2 kg butternut, peeled, seeded, and chopped
  • 2 garlic cloves, chopped
  • 1/4 cup maple syrup
  • 1 tsp five-spice powder
  • 1 tsp Chantal Naturals Sea Salt Fine
  • 1 onion, chopped
  • 2 Tbsp butter or Chantal Organics Coconut Oil
  • 1 litre vegetable stock
  • ¼ cup Chantal Organics Pumpkin Seeds, lightly toasted
  • Chantal Organics Hemp Seed Oil for drizzling


  1. ​Preheat oven to 180° C.
  2. Arrange chopped butternut in a roasting pan, top with garlic and slices of bacon. Drizzle with maple syrup and 1 tbsp of the butter or coconut oil. Sprinkle with five-spice powder and salt. Roast for 25-30 minutes.
  3. In a large pot, heat the other 1 tbsp of butter or coconut oil, and sauté until translucent. Add the roasted ingredients and the stock and simmer over low heat, partially covered, for 15 minutes.
  4. Meanwhile, add the pumpkin seeds to a dry frying pan and lightly toast for a few minutes, stirring occasionally.
  5. Use a stick blender or transfer soup to a blender and puree until smooth and creamy.

Serving Suggestions

​To serve, top each bowl of soup with a spoonful of pumpkin seeds and a drizzle of hemp seed oil.

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