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Clean recipe · epicurious.com

Butternut Squash Soup With Apples and Bacon

Rich, creamy butternut squash soup topped with sliced apple and crispy bacon is a perfect cold weather meal that can be made in one big pot, for easy cleanup

Original recipe: epicurious.com

Yield:
8 servings
Cook:
40 minutes
Total:
50 minutes
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Butternut Squash Soup With Apples and Bacon

Ingredients

  1. 6 slices bacon, cut crosswise into ½-inch pieces
  2. 2 celery ribs, chopped
  3. 1 carrot, chopped
  4. 1 medium onion, chopped
  5. ¼ teaspoon cinnamon
  6. ¾ pound boiling potatoes
  7. 2 medium Granny Smith apples (about ¾ pound total)
  8. 1½ pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (3½ to 4 cups)
  9. 2 cups reduced-sodium chicken stock or broth
  10. 2 to 2½ cups water
  11. Sour cream to garnish (optional)

Instructions

  1. Cook bacon in a 6-quart heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving 2 tablespoons fat in pot. (Add vegetable oil if your bacon is very lean and doesn't yield enough fat.)
  2. Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add cinnamon and cook, uncovered, stirring, 1 minute.
  3. While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop.
  4. Stir squash, potato, chopped apple, stock, 2 cups water, 1 teaspoon salt and ½ teaspoon pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.
  5. Puree soup in 4 batches in a blender (use caution when blending hot liquids), then heat in cleaned pot over medium low heat, stirring occasionally. (Add additional ½ cup water to thin, if necessary.)
  6. While soup is heating, cut enough of remaining apple into thin matchsticks (about 1½ inches long) to measure about ½ cup.
  7. Serve soup topped with sour cream (if using), bacon, and apple matchsticks. Do Ahead: Soup can be made 2 days ahead and chilled, covered once cooled. Cooked bacon can be kept refrigerated in an airtight container—reheat in a 375°F oven in a small baking pan.  Editor’s note: This ‘Gourmet’ original recipe was first published in April 2011 as Butternut Squash and Apple Soup. Head this way for more of our best butternut squash recipes →