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Butternut Squash Apple Soup

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Creamy but without cream this soup can either start or star in any autumn meal. The garnishes really pull it all together, offering textural and flavor contrasts.

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Ingredients

  • 6 slices bacon, cut crosswise into 1/2 inch pieces
  • 2 celery ribs, chopped
  • 1 carrot chopped
  • 1 medium onion chopped
  • 1/4 tsp cinnamon
  • 3/4 lb. boiling potatoes
  • 2 medium granny smith apples (about 3/4 lb. total)
  • 1 1/2 butternut squash, peeled seeded, and cut into 1/2 inch pieces (3 1/2 to 4 cups)
  • 2 cups chicken stock or broth
  • 2 two 2 1/2 cups water.

Details

Servings 8

Preparation

Step 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.

Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10-12 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 tsp salt and 1/2 tsp 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, 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 to measure abut 1/2 cup.

Serve soup topped with sour cream, bacon & apple matchsticks.

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