Butternut Squash Soup with Apple and Bacon
Experience the ultimate balance of sweet and savory with this Butternut Squash Soup with Apple and Bacon, a comforting bowl of autumn-inspired flavors. Roasted butternut squash serves as the velvety base of this creamy soup, while tart Granny Smith apple and a touch of ground cinnamon lend a subtle sweetness. Crispy bacon crumbles add a smoky crunch, perfectly complementing the rich flavors. Sautéed onions, carrots, and garlic build depth, while a splash of heavy cream ties it all together for a luxuriously smooth finish. Perfect as a cozy appetizer or hearty main dish, this soup is easy to make yet elegant enough for entertaining. Garnish with fresh green onions or parsley for a pop of color and get ready to delight your taste buds!
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Recipe Information
Ingredients
- 1 large (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 large (such as Granny Smith) apple, peeled and diced
- 4 cups chicken or vegetable broth
- 0.5 cups heavy cream
- 0.25 teaspoons ground cinnamon
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons (adjust to taste) black pepper
- 4 pieces bacon slices
- 2 tablespoons green onion or parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 30-40 minutes, or until the squash is fork-tender. Remove from the oven and set aside to cool slightly.
While the squash is roasting, cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon and place it on paper towels to drain. Once cooled, crumble the bacon into small pieces and set aside for garnish.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion and diced carrots for 5-7 minutes, or until softened.
Add the minced garlic and diced apple to the pot and sauté for an additional 2-3 minutes, until fragrant.
Scoop the roasted butternut squash flesh out of its skin and add it to the pot. Discard the squash skin.
Pour in the chicken or vegetable broth, and stir in ground cinnamon, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes to let the flavors meld.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and puree, then return it to the pot.
Stir in the heavy cream and adjust the seasoning with more salt or pepper if needed. Heat the soup gently over low heat for 2-3 minutes, but do not let it boil.
Ladle the soup into bowls and garnish each serving with crumbled bacon and optional green onion or parsley.
Serve warm and enjoy this comforting bowl of butternut squash soup!
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 13.5 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 903 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
