{"id":"0fd4e26c-0fb3-4448-a6b9-d85b86fb0643","url":"https://recipestripper.com/recipes/0fd4e26c-0fb3-4448-a6b9-d85b86fb0643","source_url":"https://www.epicurious.com/recipes/food/views/butternut-squash-soup-apple-bacon-recipe","title":"Butternut Squash Soup With Apples and Bacon","description":"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","servings":8,"servings_text":"8 servings (about 8 to 9 cups)","cook_time":"40 minutes","total_time":"50 minutes","image_url":"https://assets.epicurious.com/photos/5c5a01d994580c2d4b9d4b11/16:9/w_5743,h_3230,c_limit/Butternut-Squash-&-Apple-Soup-31012019.jpg","ingredients":[{"text":"6 slices bacon, cut crosswise into ½-inch pieces","item":"bacon, cut crosswise into 1/2-inch pieces","quantity":6,"unit":"slice"},{"text":"2 celery ribs, chopped","item":"celery ribs","quantity":2,"preparation":"chopped"},{"text":"1 carrot, chopped","item":"carrot","quantity":1,"preparation":"chopped"},{"text":"1 medium onion, chopped","item":"medium onion","quantity":1,"preparation":"chopped"},{"text":"¼ teaspoon cinnamon","item":"cinnamon","quantity":0.25,"unit":"tsp"},{"text":"¾ pound boiling potatoes","item":"boiling potatoes","quantity":0.75,"unit":"lb"},{"text":"2 medium Granny Smith apples (about ¾ pound total)","item":"medium Granny Smith apples","quantity":2,"preparation":"about 3/4 pound total"},{"text":"1½ pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (3½ to 4 cups)","item":"butternut squash, peeled, seeded, and cut into 1/2-inch pieces","quantity":1.5,"unit":"lb","metric_alternate":{"quantity":3.5,"unit":"cup"}},{"text":"2 cups reduced-sodium chicken stock or broth","item":"reduced-sodium chicken stock or broth","quantity":2,"unit":"cup"},{"text":"2 to 2½ cups water","item":"water","quantity":2,"quantity_max":2.5,"unit":"cup"},{"text":"Sour cream to garnish (optional)","item":"Sour cream to garnish","preparation":"optional"}],"instructions":[{"number":1,"text":"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.)"},{"number":2,"text":"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."},{"number":3,"text":"While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop."},{"number":4,"text":"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."},{"number":5,"text":"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.)"},{"number":6,"text":"While soup is heating, cut enough of remaining apple into thin matchsticks (about 1½ inches long) to measure about ½ cup."},{"number":7,"text":"Serve soup topped with sour cream (if using), bacon, and apple matchsticks.\nDo 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. \n\nEditor’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 →"}],"date_published":"2026-10-30T00:08:06.199221+00:00","date_modified":"2026-10-30T00:08:06.199221+00:00"}