Farmhouse Butternut Squash Soup
This hearty Butternut Squash and Apple Soup combines the earthy sweetness of butternut squash, the tartness of apples, and the savory goodness of bacon to create a comforting and flavorful dish. A blend of aromatic spices and herbs infuse the soup with warmth, making it the perfect cozy meal for chilly days. Creamy and smooth, this soup offers a delightful medley of textures and flavors in every spoonful. Garnished with crispy bacon and fresh apple matchsticks, it's a deliciously satisfying meal that will leave you craving more.
— Constant Cookbook
Ingredients
- 4 bacon slices
- 4 large garlic cloves, chopped
- 1 teaspoon caraway seeds
- 2 pounds butternut squash, peeled, seeded, and chopped
- 1/2 pounds carrots, chopped
- 1 Granny Smith apple, peeled, cored, and chopped
- 3 thyme sprigs
- 2 Turkish bay leaves or 1 California
- 3 1/2 cups reduced-sodium chicken broth
- 2 cups water
- 1 to 1 1/2 teaspoons cider vinegar
Instructions
- 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. (Add vegetable oil if your bacon is very lean and doesn't yield enough fat.)
- Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10 to 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 teaspoon salt and ½ teaspoon 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 (use caution when blending hot liquids), then heat in cleaned pot over medium low heat, stirring occasionally. (Add additional ½ cup water to thin, if necessary.)
- While soup is heating, cut enough of remaining apple into thin matchsticks (about 1½ inches long) to measure about ½ cup.
- Serve soup topped with sour cream (if using), bacon, and apple matchsticks. Do Ahead: Soup can be made 2 days ahead and chilled, covered once cooled. Cooked bacon can be kept refrigerated in an airtight container—reheat in a 375°F oven in a small baking pan. Editor’s note: This ‘Gourmet’ original recipe was first published in April 2011 as Butternut Squash and Apple Soup. Head this way for more of our best butternut squash recipes →
Yield
Makes 6 (first course) servings
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