Butternut Squash-Apple Soup with Bacon
Everything you love about fall in one sweet and savory soup!
Author: Anna Watson Carl
Recipe type: Side Dish
- 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
- 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.
- Add in vegetable stock and thyme springs. Bring to a boil, then reduce heat and simmer, partially covered, 20 minutes. Remove thyme sprigs.
- 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.
- 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.
- Serve soup in bowls, garnished with a dollop of sour cream (or yogurt), bacon, and parsley.