Butternut Squash Soup with Apple & Bacon

Nicole P.

By
@froggeh

a very good hearty Fall/Winter soup, serve with French crusty warm bread and butter :) delicious :)
I hope your family will enjoy it as much as mine :)


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Comments:

Serves:

6-8

Method:

Stove Top

Ingredients

8
slices bacon, cut crosswise into 1/4-inch strips
2 lb
butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice (about 5 cups)
1
small granny smith (or other sweet-tart-apple) peeled, cored, and cut into 1/2-inch dice (about 3/4 cup)
1 or 2 Tbsp
tablespoon finely chopped fresh sage leaves
1/2 tsp
kosher salt
1/2 tsp
freshly ground black pepper
4 c
homemade or chicken (or vegetable) broth

Directions Step-By-Step

1
In a large pot, cook the bacon on low/medium heat, stirring occasionally, until crisp and golden, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Do not discard bacon fat!
2
Increase heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4 to 6 minutes (if you stir it too often, it wont brown, so only stir from time to time). Stir in the apple, sage, salt, and pepper and cook for about 4 minutes. Add broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil, reduce the heat to maintain a light simmer, and cook until the squash and apples are very soft, about 7 minutes. Remove from heat and let cool somewhat.
3
Add about half the bacon to the soup and purée. Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon