I created this butternut squash soup with bacon on Christmas Eve, which was a huge hit. The caramelized roasted squash gives the soup extra depth of flavor. This soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream (I did this on purpose due to a guest who is allergic to dairy). It is also extremely healthy. Don't shy away from the curry powder; it gives the soup extra flavor. Feel free to play around with the amount of carrot, onion, celery, or garlic to your taste. This soup can be made the day before and reheated.
Ingredients
- butternut squash - peeled, seeded, and: 1 piece (3 pound, cubed)
- olive oil: 1 Tbsp
- salt and ground black pepper: (to taste)
- strips bacon: 8 piece (chopped)
- onion: 1 piece (chopped)
- stalks celery: 6 piece (chopped)
- carrots: 6 piece (chopped)
- bay leaf: 1 piece
- curry powder: 2 tsp
- thyme: 1 tsp (dried)
- salt and ground black pepper: (to taste)
- Granny Smith apple - peeled, cored, and: 1 piece (cubed)
- garlic: 4 clove (minced)
- apple cider: 1 cup
- ½ quarts chicken stock: 1 piece
- ground nutmeg: 0.5 tsp (optional)
- ½ cups sour cream: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Place squash in a large bowl and drizzle with olive oil; mix to coat. Sprinkle with salt and pepper. Spread squash into a single layer on a baking pan.
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Roast squash in the preheated oven, turning once, until fork-tender and caramelized, 30 to 40 minutes.
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Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices to a paper towel-lined plate, reserving drippings in the pot.
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Place onion, celery, carrot, bay leaf, curry powder, thyme, salt, and pepper in the Dutch oven; cook in reserved bacon drippings until carrots and celery are soft. Mix in apples and roasted squash; cook another 5 minutes. Stir in garlic and cook another minute.
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Pour apple cider over mixture; reduce heat to medium-low and bring to a simmer, cooking until reduced by half. Stir in chicken stock; simmer over medium-low heat for about 20 minutes.
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Puree soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than halfway. Always remove the center lid piece of a stand blender when blending hot liquids so steam can escape; cover the hole with a dish towel while blending.
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Stir nutmeg into soup. Garnish each bowl with 1 tablespoon sour cream and some bacon pieces to serve.
