Roasted Butternut Squash Soup with Apples and Bacon Recipe
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Roasted Butternut Squash Soup with Apples and Bacon

By: LEXINOLE29  
"I created this soup on Christmas Eve and it was a huge hit. The roasted squash caramelizes giving the soup that extra depth of flavor. This soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream (I did this on purpose due to a guest who is allergic to dairy). It is also extremely healthy. Don't shy away from the curry powder; it gives the soup that extra flavor. Feel free to play around with the amount of carrot, onion or celery, garlic to your taste. This soup can be made the day before and reheated."

Rating: This weblink has been rated 21 times with an average star rating of 4.3 Read Reviews (15)

Rate/Review | 697 people have saved this

What to Drink?

Wine Pinot Noir
Prep Time:
40 Min
Cook Time:
1 Hr
Ready In:
1 Hr 40 Min

Servings  (Help)

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Original Recipe Yield 12 cups
 

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
  • 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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 218 | Total Fat: 10.4g | Cholesterol: 20mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2009 by SisterBenedict 
This soup is a little labor-intensive, but completely worth the time and effort. I didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2009 by Joe Pontes 
This was actually quite excellent and well worth the effort. This has a rich blend of flavors... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by thomasandchristin 
I've made this once a week since I found this recipe. We love it! It does take time to make. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2009 by Chrissym1981 
Very good soup. I added chicken and apple sausage to the blended soup and it was a great... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2009 by AUSTINS Supporting Member (Click to learn more about Supporting Membership)
I think they need to increase the prep time.. it is very time consuming to make .. but the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2009 by ruthey 
Excellant on a cold winter day MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2009 by CookieDiva 
Excellent soup, will make again. Added a leek, only had apple juice... which I think made the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2009 by Jackie 
I made a delicious vegan version of this soup. I may even make it for Thanksgiving, but in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by Teresa 
Wow. This is my first review after using scores of recipes off this site. I had to write as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2009 by Missteree 
A wonderfully creamy, filling soup that was exploding with flavor. I will make this again next... MORE

 
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