Butternut Squash & Apple Soup

Photo by Patty F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups cubed butternut squash

  • 6

    slices bacon, cut into 1/2" pieces

  • 2

    celery ribs, chopped

  • 1

    carrot, chopped

  • 1

    medium onion, chopped

  • 1/2

    t cinnamon

  • 3/4

    lbs boiling potatoes

  • 2

    medium Granny Smith apples (about 3/4 lbs)

  • 1 1/2

    cups reduced-sodium chicken stock

  • 2 to 2 1/2

    cups water

  • Garnish: sour cream and apple matchsticks

Directions

Cook bacon in a 6 qt heavy pot over medium heat, stirring occasionally, until crisp. Drain bacon, reserving 2 T fat in pot. (Add veg oil if bacon is too lean) 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 veggies 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 t salt and 1/2 t pepper into onion mixture, then simmer, uncovered, stirring occasionally, until veggies are very tender, 15 to 20 minutes. Puree soup is batches in a blender, 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 for garnish with sour cream and bacon. I added thyme and nutmeg. Soup was too bland. May have added more salt. Try and see.

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