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Butternut Squash Soup With Apple and Bacon

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“I got this recipe from a co-worker. It is delicious. Vegetable broth can be substituted for the chicken broth. You can also add a little garnish of shredded cheese or croutons/bread crumbs if you wish.”
READY IN:
40mins
SERVES:
6-7
YIELD:
6-7 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 5 qt or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8-10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
  2. Increase the heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4-6 minutes (resist the urge to stir too often or it won't brown).
  3. Stir in the apple, sage, salt and pepper and cook for about 4 minutes (you'll see more browning occur on the bottom of the pot than on the vegetables).
  4. Add the broth, scraping up any browned bits in the pot with a wooden spoon.
  5. Bring to a boil over high heat, reduce the heat to maintain a simmer and cook until the squash and apples are very soft, 6-8 minutes.
  6. Remove from heat & let cool somewhat.
  7. Add about half the bacon to the soup and puree, using a stand or immersion blender (you'll need to work in batches if using a stand blender).
  8. Taste and add more salt and pepper if needed.
  9. Reheat the soup and garnish each serving with the remaining bacon.

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