Caramelized Butternut Squash and Apple Soup with Bacon

Name: Caramelized Butternut Squash and Apple Soup with Bacon
Total time: 100 min
Yield: 2
Ingredients: 1 (3 pound) butternut squash; 1 tbsp olive oil; salt, black pepper to taste; 8 strips bacon; 6 celery stalks, chopped; 6 carrots, chopped; 1 large onion, chopped; 2 tsp curry powder; 1 tsp dried thyme; 1 bay leaf; 1 salt, black pepper to taste; 1 Granny Smith apple; 4 cloves garlic; 1 cup apple cider; 1.5 quarts chicken stock; 0.5 tsp ground nutmeg; 1.5 cups sour cream (optional, for garnish)

A cozy, creamy soup featuring roasted butternut squash, tender apples, crispy bacon, and a hint of curry. Dairy-free, except for optional sour cream garnish.

Recipe Info

Prep Time

100 min

Difficulty

Easy

Servings

Nutrition

calories219kcal

carbohydrates29g

fat10g

fiber7g

protein6g

sodium947mg

sugar10g

Dinner Soup American

Ingredients

1 (3 pound) butternut squash

1 tbsp olive oil

salt, black pepper to taste

8 strips bacon

6 celery stalks, chopped

6 carrots, chopped

1 large onion, chopped

2 tsp curry powder

1 tsp dried thyme

1 bay leaf

1 salt, black pepper to taste

1 Granny Smith apple

4 cloves garlic

1 cup apple cider

1.5 quarts chicken stock

0.5 tsp ground nutmeg

1.5 cups sour cream (optional, for garnish)

Directions

Preheat the oven to 375°F (190°C).

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

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

Cook bacon in a Dutch oven over medium-high heat, turning often, until browned (about 10 minutes). Transfer bacon to a plate; retain drippings in the pot.

Add chopped celery, carrots, onion, curry powder, thyme, bay leaf, salt, and black pepper to the Dutch oven. Cook until vegetables are soft (about 15 minutes).

Stir in diced apples, roasted squash, and minced garlic. Cook for 5 more minutes.

Pour in apple cider. Reduce heat to medium-low; simmer until the cider is halved (about 10 minutes).

Stir in chicken stock; bring to a simmer and cook for 20 minutes.

In batches, purée the soup using a blender or an immersion blender until smooth. Be cautious when blending hot liquids.

Return puréed soup to the Dutch oven. Stir in nutmeg.

Season soup with salt and black pepper to taste if needed.