Roasted Butternut Squash Soup with Apples and Bacon Recipe

Roasted Butternut Squash Soup with Apples and Bacon Recipes

  • PREP 40 mins
  • COOK 1 hr
  • READY IN 1 hr 40 mins 


Original recipe makes 12 cups
  •  1 (3 pound) butternut squash - peeled, seeded, and cubed
  •  1 tablespoon olive oil
  •  salt and ground black pepper to taste
  •  8 strips bacon, chopped
  •  1 large onion, chopped
  •  6 stalks celery, chopped
  •  6 carrots, chopped
  •  1 bay leaf
  •  2 teaspoons curry powder
  •  1 teaspoon dried thyme
  •  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 (optional)
  •  1 1/2 cups sour cream

  1. Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
  2. Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
  3. Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
  4. Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.

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