Butternut Squash-Apple Soup with Bacon
By 
Yields:
4
Prep Time:
20 mins
Total Time:
40 mins
Jump to recipeEverything you love about fall in one sweet and savory soup.
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Ingredients
- 3 Tbsp. extra-virgin olive oil
- 1 small yellow or white onion, diced
- 2 cloves garlic, minced
- 1 small butternut squash, peeled, seeded, and chopped
- 2 apples, peeled, cored, and chopped
- 1 1/2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground coriander
- 1/2 tsp. fresh ginger
- 1/2 tsp. curry
- 1/4 tsp. cumin
- 1/4 tsp. cloves
- kosher salt
- Freshly ground black pepper
- 1 qt. vegetable stock
- 6 fresh thyme sprigs
- 4 slices thick-cut bacon, crumbled
- Sour cream (or Greek yogurt) for garnish
- Freshly chopped parsley, for garnish
Directions
- Step 1In a large, heavy-bottomed pot over medium-high heat, heat oil. Add onion, garlic, butternut squash, and apple and cook until beginning to soften, 8 minutes, stirring occasionally. Stir in cinnamon, nutmeg, coriander, ginger, curry, cumin, and cloves and cook for another minute, then season with salt and pepper.
- Step 2Add in vegetable stock and thyme springs. Bring to a boil, then reduce heat and simmer, partially covered, 20 minutes. Remove thyme sprigs.
- Step 3While soup is simmering, cook bacon in a skillet over medium heat until crisp and brown, 6 minutes. Move to a paper towel-lined plate.
- Step 4If you have an immersion blender, puree soup in pot until smooth. Otherwise, puree soup in a blender, working in batches, until smooth. (NOTE: When pureeing hot liquids in a blender, make sure to put a folded towel over lid and hold firmly down while blending.) Season with salt and pepper.
- Step 5Serve soup in bowls, garnished with a dollop of sour cream (or yogurt), bacon, and parsley.
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