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Recipes|Featured Main

Butternut Squash Soup with Apple and Bacon

Butternut Squash Soup with Apple and Bacon

Difficulty Level: Easy
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT60M
    45 Minutes
  • Yield:
    4-6 Servings
A soup that uses butternut squash, green apples and bacon? This soup screams fall—the rich, full flavors will be sure to warm you up on a chilly night.
Ingredients
  • 8 slices bacon, cut into 1/4-inch strips
  • 2 pounds butternut squash (1 medium squash, seeded, peeled and cubed; or 2 10-oz. frozen packages)
  • 1 small Granny Smith apple, chopped
  • 1 teaspoon dried sage
  • Salt and fresh-ground black pepper to taste
  • 4 cups chicken broth
  • 8 slices bacon, cut into 1/4-inch strips
  • 907.18g butternut squash (1 medium squash, seeded, peeled and cubed; or 2 10-oz. frozen packages)
  • 1 small Granny Smith apple, chopped
  • 4.26g dried sage
  • Salt and fresh-ground black pepper to taste
  • 946.35ml chicken broth

A soup that uses butternut squash, green apples and bacon? This soup screams fall—the rich, full flavors will be sure to warm you up on a chilly night.

Preparation
STEP 1

Cook bacon in soup pot or Dutch oven until crisp. Remove from pan and drain on paper towels.

STEP 2

Heat bacon fat over medium-high heat. Add squash and cook until browned.

STEP 3

Add apple, sage, salt and pepper. Cook 2-3 minutes.

STEP 4

Add broth and bring to a boil. Reduce heat to a simmer and cook until squash and apples are tender, about 30 minutes. Leave soup chunky or puree if desired.

STEP 5

Pour into bowls and top with bacon before serving.

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