Fry the bacon in a medium to large pot/dutch oven. Set the bacon aside and conserve 1 tsp worth of bacon fat, discard the rest.

Keep the pot at medium heat.

Throw in the apple chopped, onion chopped, and the butternut squash peeled, seeded and cubed.

Add the sea salt, turmeric, cinnamon, and pepper to the pot and let the spices release their flavors.

Stir and cook for about 5 minutes.

Add the vegetable/chicken broth and bring soup to a boil (5 minutes).

Once it is boiling, lower heat and cover until the butternut squash is tender and fully cooked (30-40 minutes).

Turn off the heat and using an immersion blender, blend until smooth. You can also let it cool and transfer to a blender. You may have to do that in batches.

Turn the heat back on and add the coconut milk. Mix well.

Serve warm with bacon bits, pumpkin seeds, and/or fried sage leaves.