Butternut Squash and Apple Soup with Bacon Recipe

Name: Butternut Squash and Apple Soup with Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices bacon; 1/2 medium onion, chopped fine (about 1/2 cup); white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup); 1 large garlic clove, minced; 1/2 bay leaf; 1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups); 1 medium Granny Smith or other tart apple; 2 cups low-salt chicken broth; 1/2 cup water plus additional for thinning soup; 2 tablespoons sour cream or creme fraiche; Sour cream or creme fraiche; chopped unpeeled apple

Servings: persons

2 slices bacon
1/2 medium onion, chopped fine (about 1/2 cup)
white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)
1 large garlic clove, minced
1/2 bay leaf
1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 medium Granny Smith or other tart apple
2 cups low-salt chicken broth
1/2 cup water plus additional for thinning soup
2 tablespoons sour cream or creme fraiche
Sour cream or creme fraiche
chopped unpeeled apple

1
In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat.
2
Crumble bacon.
3
In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.
4
Add squash, apple, peeled and chopped, broth, and 1/2 cup water.
5
Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.
6
In a blender puree mixture in batches, transferring as pureed to a clean saucepan, and add enough additional water to thin soup to desired consistency.
7
Whisk in sour cream or creme fraiche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil).
8
Serve soup topped with crumbled bacon and accompaniments.

1362

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 slices bacon, 1/2 medium onion, chopped fine (about 1/2 cup), white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup), 1 large garlic clove, minced, and more.

Yes, Butternut Squash and Apple Soup with Bacon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash and Apple Soup with Bacon

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