One of my favorite things is going to the Farmer’s Market. I’m lucky to live near the Jean-Talon Market in Montreal, one of the oldest public markets in Montreal and one of the largest in North America. You won’t only find fruits and vegetable there, but also meat, fish, flowers, spices and baked goods. I go every week, and even more often in the fall for all the beautiful colors of the harvest. It is just so inspiring to cook with fresh seasonal products.
This recipe combines 2 of fall’s most delicious ingredients, butternut squash and apples, in a soup with BACON! Can it get any better than this? I don’t think so!!! This is a Thanksgiving classic but it is just too good and comforting not to be made throughout the fall and winter.
Butternut Squash and Apple Soup with Bacon
Prep time
Cook time
Total time
Author: Adapted from Gourmet Live http://www.epicurious.com/recipes/food/views/Butternut-Squash-Apple-Soup-365210
Serves: 6-8 portions
Ingredients
- 6 slices bacon, cut into ½-inch pieces
- 2 celery ribs, chopped
- 1 carrot, chopped
- 1 medium onion, chopped
- ¼ teaspoon cinnamon
- ¾ pound potatoes, peeled and coarsely chopped
- 1 medium Granny Smith apple, peeled, cored and coarsely chopped
- 1½ pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (3½ to 4 cups)
- 2 cups reduced-sodium chicken stock or broth
- 2 to 2½ cups water
- Garnish:
- 1 medium Granny Smith apple, peeled and cut into matchsticks
- Sour cream
Instructions
- Place a heavy pot over medium heat and cook bacon pieces until crisp, stirring occasionally. Transfer with a slotted spoon to a plate covered with paper towel to absorb the fat.
- Keep only about 2 tablespoons of fat in your pot and start cooking your celery, carrot, and onion over low heat. Cover your pot and cook for about 10-12 minutes, stirring occasionally. You want your mixture to be softened but not browned. Stir in cinnamon and cook for one minute, uncovered.
- You’re now ready for your squash, potato, apple, stock and 2 cups of water. Simmer uncovered for about 15 to 20 minutes, stirring occasionally.
- Let your soup cool down a few minutes before putting it in the blender (blending super hot liquid is never a good idea!). Then, puree soup in small batches. Depending on desired texture, you could add up to ½ cup of water if desired.
- Ladle soup into bowls and garnish with a tablespoon of sour cream, your bacon bits and the apple matchsticks.
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