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How to Make Roasted Butternut Squash Soup with Apples and Bacon - A Step-by-Step Guide

Roasted Butternut Squash Soup with Apples and Bacon is a delicious and hearty soup that is perfect for the fall and winter months. This recipe combines the earthy sweetness of roasted butternut squash with the tartness of apples, and the savory crunch of crispy bacon. The result is a creamy and flavorful soup that is sure to warm you up on a chilly day.

This soup is a great way to use up any leftover butternut squash you may have, or it can be made from scratch using fresh ingredients...

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Ingredients

  • 1 (3 pound) butternut squash - peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 8 strips bacon, chopped
  • 1 large onion, chopped
  • 6 stalks celery, chopped
  • 6 carrots, chopped
  • 1 bay leaf
  • 2 teaspoons curry powder
  • 1 teaspoon dried thyme
  • salt and ground black pepper to taste
  • 1 Granny Smith apple - peeled, cored, and cubed
  • 4 cloves garlic, minced
  • 1 cup apple cider
  • 1 ½ quarts chicken stock
  • ½ teaspoon ground nutmeg (Optional)
  • 1 ½ cups sour cream

Information

  • Prep Time: 40 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 40 mins
  • Servings: 12
  • Yield: 12 cups

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place squash in a large bowl and drizzle with olive oil; mix to coat. Sprinkle with salt and pepper. Spread squash into a single layer on a baking pan.
  • Roast squash in the preheated oven, turning once, until fork-tender and caramelized, 30 to 40 minutes.
  • Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices to a paper towel-lined plate, reserving drippings in the pot.
  • Place onion, celery, carrot, bay leaf, curry powder, thyme, salt, and pepper in the Dutch oven; cook in reserved bacon drippings until carrots and celery are soft. Mix in apples and roasted squash; cook another 5 minutes. Stir in garlic and cook another minute.
  • Pour apple cider over mixture; reduce heat to medium-low and bring to a simmer, cooking until reduced by half. Stir in chicken stock; simmer over medium-low heat for about 20 minutes.
  • Puree soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than halfway. Always remove the center lid piece of a stand blender when blending hot liquids so steam can escape; cover the hole with a dish towel while blending.
  • Stir nutmeg into soup. Garnish each bowl with 1 tablespoon sour cream and some bacon pieces to serve.

    • Nutrition

    219 cal.

    • Total Fat: 10g
    • Saturated Fat: 5g
    • Cholesterol: 20mg
    • Sodium: 947mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 7g
    • Total Sugars: 10g
    • Protein: 6g
    • Vitamin C: 30mg
    • Calcium: 135mg
    • Iron: 2mg
    • Potassium: 755mg

    Categories

    Roasted recipes
    Butternut squash recipes
    Soup recipes
    Apple recipes
    Bacon recipes