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Butternut Squash Soup with Apples and Bacon

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PREP TIME
40 min
COOKING TIME
60 min
TOTAL TIME
100 min
SERVINGS
12 servings
Dinner Soup
Butternut Squash Soup with Apples and Bacon
Ingredients
  • 1 (3 pound) butternut squash - peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 8 strips bacon, chopped
  • 6 stalks celery, chopped
  • 6 carrots, chopped
  • 1 large onion, chopped
  • 2 teaspoons curry powder
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt and ground black pepper to taste
  • 1 Granny Smith apple - peeled, cored, and cubed
  • 4 cloves garlic, minced
  • 1 cup apple cider
  • 1 1/2 quarts chicken stock
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups sour cream
Instructions
1
Preheat your oven to 375 degrees Fahrenheit, which is equivalent to 190 degrees Celsius.
2
Next, take the squash and toss it with olive oil in a large bowl until it's evenly coated. Add some salt and black pepper to give it extra flavor. Spread the squash out into a single layer on a baking sheet.
3
Then, place the squash in the preheated oven and roast until it's tender to the touch and has a nice caramelized color, taking about 30 to 40 minutes. Make sure to stir it halfway through the cooking time.
4
While the squash is roasting, cook some bacon in a Dutch oven over medium-high heat. Stir it occasionally until the bacon is evenly browned, which should take around 10 minutes. Remove the cooked bacon from the pot and place it on a paper towel-lined plate, reserving the juices in the Dutch oven.
5
Add some chopped celery, carrots, onion, curry powder, thyme, bay leaf, salt, and black pepper to the Dutch oven. Cook these ingredients over medium-high heat until they're soft.
6
Stir in some chopped apples and the roasted squash that you've been waiting for. Continue cooking for another 5 minutes.
7
Next, add some minced garlic to the pot and cook for just one minute more.
8
Now it's time to add some apple cider to the pot. Reduce the heat to medium-low and bring the mixture to a simmer. Let it cook until the apple cider has reduced by half.
9
Stir in some chicken stock and let the mixture simmer for 20 minutes.
10
At this point, you'll need to blend your soup to give it a smooth texture. If you have an immersion blender, use that to blend the soup right in the pot. Otherwise, transfer some of the soup to a blender and blend it until smooth. Repeat this process with the remaining soup in batches.
11
Before you serve your soup, stir some nutmeg into it to give it an extra boost of flavor.
12
Finally, serve your soup hot, garnished with a tablespoon of sour cream and some crispy bacon pieces on top.