Butternut Squash and Apple Soup with Bacon
 
Prep time
Cook time
Total time
 
Author:
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle soup into bowls and garnish with a tablespoon of sour cream, your bacon bits and the apple matchsticks.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/apple-butternut-squash-soup-with-bacon/