Apple and Butternut Squash Soup
A read of the ingredient list—flavorful apples, creamy butternut squash, yellow onion, and bacon—do not do justice to the delicate balance of sweet and savory autumn flavors and the comforting, rich texture that this butternut squash soup recipe offers. Oliver’s is featuring butternut squash and other gourds form Muelrath Ranches, and this soup is the perfect use for them, as well as of the apples that are abundant this time of year.
- Serves: 4-5 servings
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Ingredients
- 6 slices bacon, cut crosswise into ½-inch pieces
- 2 celery ribs, chopped
- 1 carrot, chopped
- 1 medium onion, chopped
- ¼ teaspoon cinnamon
- ¾ pound boiling potatoes
- 2 medium Honeycrisp apples (about ¾ pound total)
- 1 ½ pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (3½ to 4 cups)
- 2 cups Imagine Chicken Broth
- 2 to 2½ cups water
- sour cream
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.
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 1/2 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, then heat in cleaned pot over medium low heat, stirring occasionally. While soup is heating, cut enough of remaining apple into thin matchsticks (about 1 1/2-inches long) to measure about 1/2 cup.
Serve soup topped with bacon, apple matchsticks, and sour cream(optional).
No comments yet. Add the first comment