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Roasted Butternut Squash Soup with Apples and Bacon

Roasted Butternut Squash Soup with Apples and Bacon

Cost $20, save $10

Source: Recommended by CookPal

  • 60 Min
  • 12 Servings
  • $20

INGREDIENTS

  • Vegetables

    • 1 (3 pound) butternut squash, peeled, seeded, and cubed
    • 6 stalks celery, chopped
    • 6 carrots, chopped
    • 🧅 1 large onion, chopped
    • 4 cloves garlic, minced

  • Fruits

    • 🍎 1 cup apple cider

  • Proteins

    • 🥓 8 strips bacon, chopped

  • Seasonings/Spices

    • 1 tablespoon olive oil
    • 2 teaspoons curry powder
    • 1 teaspoon dried thyme
    • 1 bay leaf
    • ½ teaspoon ground nutmeg (Optional)

  • Liquids

    • 1 ½ quarts chicken stock

  • Optional Garnishes

    • 1 ½ cups sour cream

STEPS

1

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

2

Toss squash with olive oil in a large bowl until coated; season with salt and black pepper. Spread squash into a single layer on a baking sheet.

3

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

4

Cook bacon in a Dutch oven over medium-high heat, turning occasionally, until evenly browned. Drain on a paper towel-lined plate, reserving drippings in the Dutch oven.

5

Add celery, carrots, onion, curry powder, thyme, bay leaf, salt, and pepper to the Dutch oven; cook until celery and carrots are soft.

6

Stir in apples and roasted squash; cook 5 minutes more. Stir in garlic and cook 1 minute more.

7

Add apple cider. Reduce heat to medium-low and bring to a simmer; cook until reduced by half. Stir in chicken stock; simmer for 20 minutes.

8

Blend soup in batches using a blender or immersion blender until smooth.

9

Stir nutmeg into soup. Garnish each serving with sour cream and bacon pieces.

NUTRIENTS

Per 1 serving

🔥

219

Calories

  • 6
    Protein
  • 29
    Carbs
  • 10
    Fats

💡 Roasting butternut squash enhances its sweetness and adds depth to the soup.Use an immersion blender for convenience when blending the soup in the pot.Soup can be made a day in advance and reheated, making it an excellent make-ahead option.If you prefer a vegan version, replace bacon with a vegan alternative and use vegetable stock instead of chicken stock.