Not just for fall, this soup is a perennial favourite in our house, so I usually double the recipe. The apple adds a touch of sweetness, and the bits of bacon on top provide some salty crunch (if you can keep the kids from munching on them as you prepare the soup). It also freezes beautifully.
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Butternut Squash Soup with Apple, Sage and Bacon
Silky smooth squash soup with great depth of flavour.
- Yield: serves 6
Ingredients
- 4 slices bacon, cut crosswise into 6 mm or ¼‑inch strips
- 1.125 kg or 2½ lb butternut squash, peeled, seeded, and cut into 12 mm or ½‑inch dice
- 15 ml or 1 tbsp olive oil
- 1 apple (Granny Smith or similar), peeled, cored, and cut into 12 mm or ½‑inch dice
- 22 g or 1½ tbsp fresh sage leaves, finely chopped
- 5 ml or 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 L or 4 cups chicken stock, preferably homemade
Instructions
Roast the squash
Preheat oven to 190°C or 375°F. Spread the diced squash on a rimmed baking sheet and drizzle with olive oil, tossing to coat evenly. Roast until the pieces are browned and caramel‑kissed, about 20 minutes, turning them once or twice.
Render the bacon & sauté aromatics
In a 5‑L (or larger) stockpot over medium heat, cook the bacon, stirring occasionally, until crisp and golden — about 8–10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving most of the fat in the pot.
Into the pot, stir in the apple, sage, salt and pepper. Cook about 4 minutes, letting the bottom catch slightly and brown.
Build the soup base
Add the roasted squash and the broth. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook until both the squash and apple are very soft — about 6–8 minutes.
Purée & finish
Remove from heat and allow to cool slightly. Purée the soup using a stand or immersion blender (in batches, if using a stand blender). Taste, then adjust seasoning with salt or pepper as needed.
Reheat & serve
Return the soup to the pot and reheat gently. Ladle into bowls and top each serving with crisp bacon bits. Serve immediately.
Notes
- If the soup feels too thick, stir in a bit more broth or water until you reach your desired consistency.
- This soup freezes well — cool completely, freeze in airtight containers, and rewarm gently on the stove.
Nutrition
- Serving Size: 4
