Recipes|Featured Main
Butternut Squash Soup with Apple and Bacon
Difficulty Level: Easy
-
Prep Time:15 Minutes
-
Cook Time:PT60M45 Minutes
-
Yield:4-6 Servings
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 apple, chopped
- 1 teaspoon dried sage (or chopped fresh)
- 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 apple, chopped
- 4.26g dried sage (or chopped fresh)
- Salt and fresh-ground black pepper to taste
- 946.35ml chicken broth
A soup that uses squash, 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.
Options
Any favorite hard winter squash can be substituted in this recipe.