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Roasted Butternut Squash Soup with Apples and Bacon

Cost $20, save $10

Source: Recommended by CookGo

  • 60 Min
  • 12 Servings
  • $20

INGREDIENTS

  • Vegetables

    • 1 (3 pound) butternut squash, peeled, seeded, and cubed
    • 6 stalks celery, chopped
    • 6 carrots, chopped
    • 🧅 1 large onion, chopped
    • 4 cloves garlic, minced

  • Fruits

    • 🍎 1 cup apple cider

  • Proteins

    • 🥓 8 strips bacon, chopped

  • Seasonings/Spices

    • 1 tablespoon olive oil
    • 2 teaspoons curry powder
    • 1 teaspoon dried thyme
    • 1 bay leaf
    • ½ teaspoon ground nutmeg (Optional)

  • Liquids

    • 1 ½ quarts chicken stock

  • Optional Garnishes

    • 1 ½ cups sour cream

STEPS

1

Preheat the oven to 375 degrees F (190 degrees C).

2

Toss squash with olive oil in a large bowl until coated; season with salt and black pepper. Spread squash into a single layer on a baking sheet.

3

Roast in the preheated oven until fork-tender and caramelized, 30 to 40 minutes, turning once.

4

Cook bacon in a Dutch oven over medium-high heat, turning occasionally, until evenly browned. Drain on a paper towel-lined plate, reserving drippings in the Dutch oven.

5

Add celery, carrots, onion, curry powder, thyme, bay leaf, salt, and pepper to the Dutch oven; cook until celery and carrots are soft.

6

Stir in apples and roasted squash; cook 5 minutes more. Stir in garlic and cook 1 minute more.

7

Add apple cider. Reduce heat to medium-low and bring to a simmer; cook until reduced by half. Stir in chicken stock; simmer for 20 minutes.

8

Blend soup in batches using a blender or immersion blender until smooth.

9

Stir nutmeg into soup. Garnish each serving with sour cream and bacon pieces.

NUTRIENTS

Per 1 serving

🔥

219

Calories

  • 6g
    Protein
  • 29g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Roasting butternut squash enhances its sweetness and adds depth to the soup.Use an immersion blender for convenience when blending the soup in the pot.Soup can be made a day in advance and reheated, making it an excellent make-ahead option.If you prefer a vegan version, replace bacon with a vegan alternative and use vegetable stock instead of chicken stock.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.