BUTTERNUT SQUASH AND APPLE SOUP
Creamy but without cream, this soup makes a light start to any meal. The garnishes really pull it all together, offering textural and flavor contrasts.
Provided by Alexis Touchet
Categories Gourmet Thanksgiving Fall Soup/Stew Blender Appetizer Quick & Easy Dinner Lunch Apple Bacon Squash Butternut Squash Healthy Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8 servings (about 8 to 9 cups)
Number Of Ingredients 12
Steps:
- 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.)
- 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.
- While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop.
- Stir squash, potato, chopped apple, stock, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.
- 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 1/2 cup water to thin, if necessary.)
- While soup is heating, cut enough of remaining apple into thin matchsticks (about 1 1/2-inches long) to measure about 1/2 cup.
- Serve soup topped with sour cream, bacon, and apple matchsticks.
- Cooks' Notes: 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.
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Md Balayet
[email protected]I made this soup for a potluck and it was a hit! Everyone loved it. I will definitely be making this again.
Behwera Sam
[email protected]I followed the recipe exactly and the soup turned out great. It was creamy and flavorful, and the apples added a nice sweetness.
ebenezer annor
[email protected]This soup is a great way to use up leftover butternut squash. I always have some leftover after I make roasted butternut squash, and this is a great way to use it up.
Aqib Nawaz
[email protected]This soup is delicious and so easy to make. I love that I can use frozen butternut squash and apples, so it's a great recipe for when I'm short on time.
Marley Ex
[email protected]I've made this soup several times and it's always a winner. It's a great way to get my kids to eat their vegetables.
Omi Shin
[email protected]This is my new favorite soup recipe! It's so easy to make and it's always a hit with my family and friends.
Mst Morseda
[email protected]This soup is so creamy and flavorful. I love the way the spices warm me up on a cold day.
Javed Raja
[email protected]I love the addition of apples to this soup. It gives it a nice sweetness and crunch.
David Rawls
[email protected]This soup is a great way to use up leftover butternut squash. I always have some leftover after I make roasted butternut squash, and this is a great way to use it up.
meer ali
[email protected]I'm not a big fan of butternut squash, but I really enjoyed this soup. The apples and spices balanced out the flavor of the squash perfectly.
Aspire Online Classes
[email protected]This soup is so easy to make and it's so delicious. I love that I can use frozen butternut squash and apples, so it's a great recipe for when I'm short on time.
Malcom Butler
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved it. The soup was creamy and flavorful, and the apples added a nice sweetness.
Mwinyele A Francisca
[email protected]This soup was absolutely delicious! The butternut squash and apples were a perfect combination, and the spices gave it a wonderful flavor. I will definitely be making this again.