Squash and Apple Soup with Beet and Bacon
Squash and Apple Soup with Beet and Bacon might be just the main course you are searching for. One portion of this dish contains approximately 15g of protein, 19g of fat, and a total of 395 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free and primal diet. A mixture of beets, chicken stock, yogurt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Preheat the oven to 400°F.
Place beets on a rimmed baking sheet and cover tightly with coil. Cook until tender or a knife can easily slip into the skin, 20 to 30 minutes.
Place the beets in a small microwave-safe dish, and cover with plastic wrap. Cook for ten minutes. Carefully peel off the plastic wrap, and check if a knife can easily slip in the skin. If not, cook for an additional two to four minutes until tender. When done, let cool for a few minutes, peel the skins off, and chop into 1/4-inch cubes.
Add the bacon to a large heavy-bottomed pot set over medium heat. Cook, stirring occasionally, until bacon has rendered its fat and starts to crisp up.
Remove the bacon with a slotted spoon. Discard all but two tablespoons of the fat.
Add the chopped onion and a pinch of salt, and cook until soft and translucent, stirring occasionally.
Add the garlic and ginger, stir well, and cook until fragrant, about 30 seconds.
Add the squash and apples, stir well, then add the stock. Turn heat to high and bring to a boil, andthen reduce heat to maintain a simmer. Cook, uncovered, until the squash is tender, 20 to 30 minutes.
Using a standing blender or immersion blender, puree the soup in batches until the smooth, pressing soup through a fine mesh strainer into a clean pot. Reheat soup, season to taste with salt and pepper, and, if desired, thin with extra broth or water.
Ladle some of the soup into a warm bowl.
Add a quarter of the beets and bacon in the middle.
Drizzle with some yogurt or sour cream, and garnish with chives. Repeat with remaining bowls.