Not just for fall, this soup is a perennial favourite in our house, so I usually double the recipe.  It freezes beautifully.

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Butternut Squash Soup with Apple, Sage and Bacon

  • Author: Helen Kain

Ingredients

  • • 4 slices bacon, cut crosswise into 1/4-inch strips
  • • 2-1/2 lb. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice
  • • 1 tbsp olive oil
  • • 1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice
  • • 1-1/2 tbsp finely chopped fresh sage leaves
  • • 1 tsp kosher salt
  • • 1/2 tsp freshly ground black pepper
  • • 4 c homemade or low-salt chicken or vegetable broth

Instructions

  1. Preheat oven to 375 degrees (350 degrees convection roast if you have it).
  2. Spread the squash pieces on a rimmed baking sheet and drizzle with olive oil, tossing the pieces to coat evenly.  Roast in the oven until browned, turning several times (about 20 minutes).
  3. In a 5-quart or larger stockpot set over medium heat, cook the bacon, 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.
  4. Drain most of the bacon fat from the stockpot.  Stir in the apple, sage, salt, and pepper and cook for about 4 minutes (you’ll see more browning occur on the bottom of the pot than on the vegetables). Add the broth, scraping up any browned bits in the pot with a wooden spoon. Add the roasted squash.  Bring to a boil over high heat.  Reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes. Remove from the heat and let cool somewhat.
  5. Puree, using a stand or immersion blender (you will need to work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the bacon.


Nutrition

  • Serving Size: 4

 

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