Roasted Butternut Squash Soup with Apples and Bacon

4.5
(146)

I created this butternut squash soup with bacon on Christmas Eve, which was a huge hit. The caramelized roasted squash gives the soup extra depth of flavor. This soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream (I did this on purpose due to a guest who is allergic to dairy). It is also extremely healthy. Don't shy away from the curry powder; it gives the soup extra flavor. Feel free to play around with the amount of carrot, onion, celery, or garlic to your taste. This soup can be made the day before and reheated.

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Prep Time:
40 mins
Cook Time:
1 hrs
Total Time:
1 hrs 40 mins
Servings:
12
Yield:
12 cups

Ingredients

  • 1 (3 pound) butternut squash - peeled, seeded, and cubed

  • 1 tablespoon olive oil

  • salt and ground black pepper to taste

  • 8 strips bacon, chopped

  • 1 large onion, chopped

  • 6 stalks celery, chopped

  • 6 carrots, chopped

  • 1 bay leaf

  • 2 teaspoons curry powder

  • 1 teaspoon dried thyme

  • salt and ground black pepper to taste

  • 1 Granny Smith apple - peeled, cored, and cubed

  • 4 cloves garlic, minced

  • 1 cup apple cider

  • 1 ½ quarts chicken stock

  • ½ teaspoon ground nutmeg (Optional)

  • 1 ½ cups sour cream

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Place squash in a large bowl and drizzle with olive oil; mix to coat. Sprinkle with salt and pepper. Spread squash into a single layer on a baking pan.

  3. Roast squash in the preheated oven, turning once, until fork-tender and caramelized, 30 to 40 minutes.

  4. Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices to a paper towel-lined plate, reserving drippings in the pot.

  5. Place onion, celery, carrot, bay leaf, curry powder, thyme, salt, and pepper in the Dutch oven; cook in reserved bacon drippings until carrots and celery are soft. Mix in apples and roasted squash; cook another 5 minutes. Stir in garlic and cook another minute.

  6. Pour apple cider over mixture; reduce heat to medium-low and bring to a simmer, cooking until reduced by half. Stir in chicken stock; simmer over medium-low heat for about 20 minutes.

  7. Puree soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than halfway. Always remove the center lid piece of a stand blender when blending hot liquids so steam can escape; cover the hole with a dish towel while blending.

  8. Stir nutmeg into soup. Garnish each bowl with 1 tablespoon sour cream and some bacon pieces to serve.

Nutrition Facts (per serving)

219 Calories
10g Fat
29g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 219
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 947mg 41%
Total Carbohydrate 29g 11%
Dietary Fiber 7g 24%
Total Sugars 10g
Protein 6g
Vitamin C 30mg 152%
Calcium 135mg 10%
Iron 2mg 9%
Potassium 755mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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