Roasted Butternut Squash Soup with Apples and Bacon

Name: Roasted Butternut Squash Soup with Apples and Bacon
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters apple cider; 8 strips bacon, chopped; 1 bay leaf; 1 kilograms butternut squash - peeled, seeded, and cubed; 6 carrots, chopped; 6 stalks celery, chopped; 1 liters chicken stock; 2 teaspoons curry powder; 1 teaspoon dried thyme; 4 cloves garlic, minced; 1 Granny Smith apple - peeled, cored, and cubed; 12 servings salt and ground black pepper to taste; 1 Tbsp olive oil; 1 large onion, chopped; 355 milliliters sour cream

Roasted Butternut Squash Soup with Apples and Bacon requires approximately 1 hour and 40 minutes from start to finish. This gluten free and primal recipe serves 12. One portion of this dish contains about 7g of protein, 14g of fat, and a total of 260 calories. It works well as a budget friendly soup. Head to the store and pick up chicken stock, onion, carrots, and a few other things to make it today. It is perfect for Autumn. If you like this recipe, you might also like recipes such as Roasted Butternut Squash Soup w/ Apples and Garam Masala, Roasted Butternut Squash Soup with Wild Rice and Apples, and Roasted Butternut Squash and Bacon Soup.

Instructions

Preheat an oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Squash

Equipment you will use

Bowl

Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.

Ingredients you will need

Spread

Squash

Equipment you will use

Baking Pan

Oven

Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Frying Pan

Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft.

Ingredients you will need

Bacon Drippings

Salt And Pepper

Curry Powder

Bay Leaves

Carrot

Celery

Onion

Thyme

Equipment you will use

Dutch Oven

Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute.

Ingredients you will need

Apple

Garlic

Squash

Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.

Ingredients you will need

Chicken Stock

Apple Cider

Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup.

Ingredients you will need

Nutmeg