Butternut Squash Soup

By minicoopercraig

We love tomato soup, but when it comes to vegetable soups, butternut is unbeatable. Beyond being super tasty, it's also among the healthiest, packed with vitamin A, piber and omega-3s.

Ingredients

• 1 large butternut squash
• Olive oil
• Salt and black pepper to taste
• 2 strips bacon
• 1 small onion, diced
• 1 Tbsp minced or grated fresh ginger
• 1 green apple, peeled, cored and chopped
• 4 cups low-sodium chicken broth
• Chopped chives and light sour cream (optional)

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375 degrees. Slice the squash in half lengthwise and scoop out the seeds. Rub the halves with a touch of oil and season with salt and pepper. Place on a baking sheet and roast until the flesh is very soft, about 35 to 40 minutes. Set aside to cool
Heat a large pot over medium heat. Add the bacon and cook until crispy, about 5 to 7 minutes. Transfer to a plate and reserve. Add the onion and ginger to the pot, and cook until the onion is translucent (but not browned), about 3 minutes or so.
When the squash is cool enough to handle, scoop out the flash and add it to a blender or large food processor. Add the contents of the pot and pour in enough broth to cover. (Be careful not to overkill; work in batches if necessary.) Process until very smooth and return to the pot. Stir in the remaining broth and bring to a simmer. Season with salt and pepper and a touch more nutmeg. Garnish with crumbled bacon, chives and sour cream (if using).