Creamy Butternut Squash Soup With Apples And Bacon

Name: Creamy Butternut Squash Soup With Apples And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon; 1 large onion, finely chopped; 2 carrots, diced; 2 celery ribs, diced; 1 -2 granny smith apple (Any firm, slightly tart apple would work.); 2 garlic cloves, finely minced; 3 lbs fresh butternut squash, peeled, seeded and roughly chopped; 4 cups chicken broth; 2 tablespoons fresh lime juice; 1 1/2 tablespoons honey; 1/2 - 1 teaspoon salt (To taste); 1/2 teaspoon ground black pepper (to taste); 1/8 teaspoon allspice; 1/8 teaspoon nutmeg; 1/8 teaspoon ground red pepper (optional); 1/4 cup cream (I use heavy cream.); sour cream (to garnish)

Servings: persons

6 slices bacon
1 large onion, finely chopped
2 carrots, diced
2 celery ribs, diced
1 -2 granny smith apple (Any firm, slightly tart apple would work.)
2 garlic cloves, finely minced
3 lbs fresh butternut squash, peeled, seeded and roughly chopped
4 cups chicken broth
2 tablespoons fresh lime juice
1 1/2 tablespoons honey
1/2 - 1 teaspoon salt (To taste)
1/2 teaspoon ground black pepper (to taste)
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon ground red pepper (optional)
1/4 cup cream (I use heavy cream.)
sour cream (to garnish)

1
Cook bacon in large soup pot until crispy. Remove bacon and set aside to drain. Discard bacon grease, reserving 2 tablespoons in the pot. (Crumble bacon when cool.).
2
Add onions and carrots to soup pot. Saute for approximately five minutes over medium heat until onions are soft. Add celery and apple and saute for another five minutes. Add garlic and saute very briefly, approximately one minute.
3
Add squash and chicken broth. Increase heat and bring to a boil. Reduce heat again and allow to simmer for about 20 minutes until carrots are tender.
4
If you have an immersion blender, process the mixture in the pot until smooth. If not, CAREFULLY process the mixture in a blender or food processor until smooth. Return mixture to pot.
5
Stir in lime juice. Add all remaining ingredients (except garnish) and 2 pieces of reserved crumbled bacon. Simmer for an additional ten minutes until thickened. (Be sure not to boil again as the cream will not be so lovely.).
6
Garnish with remaining bacon, sour cream, and red pepper.

3276

kcal

Calories

309

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 6 slices bacon, 1 large onion, finely chopped, 2 carrots, diced, 2 celery ribs, diced, and more.

Yes, Creamy Butternut Squash Soup With Apples And 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.

That's it — enjoy your meal!