BUTTERNUT SQUASH AND APPLE SOUP
Creamy but without cream, this soup makes a light start to any meal. The garnishes really pull it all together, offering textural and flavor contrasts.
Provided by Alexis Touchet
Categories Gourmet Thanksgiving Fall Soup/Stew Blender Appetizer Quick & Easy Dinner Lunch Apple Bacon Squash Butternut Squash Healthy Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8 servings (about 8 to 9 cups)
Number Of Ingredients 12
Steps:
- 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 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 (use caution when blending hot liquids), then heat in cleaned pot over medium low heat, stirring occasionally. (Add additional 1/2 cup water to thin, if necessary.)
- 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 sour cream, bacon, and apple matchsticks.
- Cooks' Notes: 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.
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Waleed Kayani
[email protected]This soup was a bit too sweet for my taste, but it was still good. I think I would have preferred it with less apples or maybe a different type of apple, like a Granny Smith. Overall, it was a good recipe and I would make it again with some adjustmen
Freya Goodrick
[email protected]I tried this recipe with a few modifications. I used maple syrup instead of honey, and I added a pinch of cayenne pepper for a little spice. It was delicious! The soup was creamy and flavorful, and the apples added a nice sweetness. I'll definitely b
samuella Mbonihankuye
[email protected]Meh.
RanawaqarAli Ali
[email protected]This butternut squash and apple soup was a delightful surprise! The combination of sweet apples and savory squash was perfect, and the addition of spices like cinnamon and nutmeg gave it a warm and comforting flavor. I followed the recipe exactly, an