Roasted Butternut Squash Soup with Apples and Bacon
Recipe information
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Cooking:
40 min.
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Servings per container:
12
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Ingredients for - Roasted Butternut Squash Soup with Apples and Bacon

1. Butternut squash - peeled, seeded, and cubed - 1 (3 pound)
2. Olive oil - 1 tablespoon
3. Salt and ground black pepper to taste - 1 tablespoon
4. Bacon, chopped - 8 strips
5. Onion, chopped - 1 large
6. Celery, chopped - 6 stalks
7. Carrots, chopped - 6
8. Bay leaf - 1
9. Curry powder - 2 teaspoons
10. Dried thyme - 1 teaspoon
11. Salt and ground black pepper to taste - 1 teaspoon
12. Granny Smith apple - peeled, cored, and cubed - 1
13. Garlic, minced - 4 cloves
14. Apple cider - 1 cup
15. Chicken stock - 1 ½ quarts
16. Ground nutmeg (Optional) - ½ teaspoon
17. Sour cream - 1 ½ cups

How to cook deliciously - Roasted Butternut Squash Soup with Apples and Bacon

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

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.

3. Stage

Roast squash in the preheated oven, turning once, until fork-tender and caramelized, 30 to 40 minutes.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.

8. Stage

Stir nutmeg into soup. Garnish each bowl with 1 tablespoon sour cream and some bacon pieces to serve.