Real Recipes From Real Home Cooks ®

butternut squash soup with apple & bacon

★★★☆☆ 1
a recipe by
Nicole P.
Hull, QC

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 :)

★★★☆☆ 1
serves 6-8
method Stove Top

Ingredients For butternut squash soup with apple & bacon

  • 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

How To Make butternut squash soup with apple & bacon

  • 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