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    You are in: Home / Recipes / Butternut Squash Soup With Apple and Bacon Recipe
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    Butternut Squash Soup With Apple and Bacon

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    Ginny Potter's Note:

    I got this recipe from a co-worker. It is delicious. Vegetable broth can be substituted for the chicken broth. You can also add a little garnish of shredded cheese or croutons/bread crumbs if you wish.

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    Serves: 6-7



    Units: US | Metric


    1. 1
      In a 5 qt or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8-10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
    2. 2
      Increase the heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4-6 minutes (resist the urge to stir too often or it won't brown).
    3. 3
      Stir in the apple, sage, salt and pepper and cook for about 4 minutes (you'll see more browning occur on the bottom of the pot than on the vegetables).
    4. 4
      Add the broth, scraping up any browned bits in the pot with a wooden spoon.
    5. 5
      Bring to a boil over high heat, reduce the heat to maintain a simmer and cook until the squash and apples are very soft, 6-8 minutes.
    6. 6
      Remove from heat & let cool somewhat.
    7. 7
      Add about half the bacon to the soup and puree, using a stand or immersion blender (you'll need to work in batches if using a stand blender).
    8. 8
      Taste and add more salt and pepper if needed.
    9. 9
      Reheat the soup and garnish each serving with the remaining bacon.

    Ratings & Reviews:

    • on September 27, 2009


      Awesome! I made this on a rainy late Sept Sunday. I did add an additional 2 cups of chicken broth because it was very thick. I also increased the sage and added a dash of nutmeg. Just because! This is such a wonderful fall soup. The Applewood smoked bacon is what makes it different and better from the rest! Thank you! I will be using this recipe again and again. Oh! One more thing, I topped off the serving bowls with a dollop of sour cream, and a few chopped sage leaves and served with Cibatta bread with basil pesto. Beautiful presentation.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2008


      Also added one onion as others suggested and used a few more slices of bacon. After pureeing the mixture, I added about 1/4 cup of heavy cream to give it an even richer flavor. Delicious!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2008


      Yummy! It's the bacon that turns this soup into something special. I also added a chopped onion with the bacon. Otherwise, I made the recipe as stated. Comfort food! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Butternut Squash Soup With Apple and Bacon

    Serving Size: 1 (331 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 173.1
    Calories from Fat 54
    Total Fat 6.0 g
    Saturated Fat 1.9 g
    Cholesterol 7.2 mg
    Sodium 532.3 mg
    Total Carbohydrate 27.7 g
    Dietary Fiber 4.4 g
    Sugars 6.9 g
    Protein 6.4 g

    The following items or measurements are not included:

    fresh sage leaves

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