butternut squash soup with apple & bacon

Name: Butternut Squash Soup with Apple & Bacon
Yield: 6
Cuisine: Canadian
Ingredients: 8 - slices bacon, cut crosswise into 1/4-inch strips; 2 pound(s) 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 tablespoon(s) tablespoon finely chopped fresh sage leaves; 1/2 teaspoon(s) kosher salt; 1/2 teaspoon(s) freshly ground black pepper; 4 cup(s) homemade or chicken (or vegetable) broth

(1 RATING)

59 Pinches 4 Photos

Nicole P.

Hull, QC

Updated on Nov 17, 2013

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 :)

Rate

prep time

cook time

method Stove Top

yield 6-8 serving(s)

Ingredients

8 - slices bacon, cut crosswise into 1/4-inch strips
2 pounds 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 tablespoons tablespoon finely chopped fresh sage leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups homemade or chicken (or vegetable) broth

How To Make butternut squash soup with apple & bacon

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!

Step 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.
Step 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
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