Butternut Squash-Apple Soup w/Bacon!

Butternut Squash-Apple Soup with Bacon
Everything you love about fall in one sweet and savory soup!
Recipe type: Side Dish
Cuisine: American
  • 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
  • 1½ tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ½ tsp. ground coriander
  • ½ tsp. fresh ginger
  • ½ tsp. curry
  • ¼ tsp. cumin
  • ¼ 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
  1. In 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.
  2. Add in vegetable stock and thyme springs. Bring to a boil, then reduce heat and simmer, partially covered, 20 minutes. Remove thyme sprigs.
  3. While soup is simmering, cook bacon in a skillet over medium heat until crisp and brown, 6 minutes. Move to a paper towel-lined plate.
  4. If 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.
  5. Serve soup in bowls, garnished with a dollop of sour cream (or yogurt), bacon, and parsley.