Wednesday, September 29, 2010

Butternut Squash Apple Bacon Soup

The perfect soup for a chilly fall day!

1 1/2 lb butternut squash, halved and seeded
2 onions, quartered
2 cloves garlic
2 medium apples, quartered
4 tsp olive oil
2 cups vegetable broth
1 tsp dried sage
1 tsp honey
4 sliced bacon, diced
salt and pepper

1. Peel and cut squash into large,1 1/2 inch cubes. Place cubes into a roasting pan. Add onion, and garlic. Drizzle with olive oil and a pinch of salt. Toss to coat. Roast for 425 degrees for 30 minutes until squash is tender. Half way through roasting, add apples to pan, toss everything together and place back in the oven to finish roasting.

2. Peel roasted apples (skins should slip off easily). Add apple, squash, onion and garlic to a food processor.

3. Heat roasting pan over medium-high heat. Add 1 cup vegetable broth, and bring to a boil, scraping up browned bits from the roasted vegetables. Add broth to food processor with the vegetables. Blend everything together until smooth. Add honey and sage and pulse to blend together.

4. Cook bacon in a dutch oven or heavy saucepan, over medium-high heat until crisp. Transfer cooked bacon to a paper towel lined plate. Remove all but 1 tablespoon of bacon fat from dutch oven. Add vegetable puree, the rest of the vegetable broth, 1 cup water, and a pinch each of salt and pepper. Bring to boil then simmer for 5 minutes.

5. Serve sprinkled with crisp cooked bacon and a dollop of sour cream.

This post is part of Twister Tuesday at GNOWFLINS and Real Food Wednesday at Kelly The Kitchen Kop.

This post was featured on the front page of Tasty Kitchen on October 6, 2010.


  1. Perfect recipe. The farmer's market has lovely squash this fall.

  2. This just screams "Fall"! Can't wait to try it. Thanks!

  3. Yummy! I was going to make and donate a batch of Curried Pumpkin soup for my work's United Way fundraiser BUT NOW I think I'll make this instead!

  4. Wow, this looks so yummy! I need to get the stuff to make this ASAP. Thanks! I look forward to fall so I can do the whole "make a pot of soup and loaf of bread" thing for supper, and this will be a hit around my house, I can tell.

  5. I seriously can't seem to get enough of butternut squash soup and your's looks devine! I can't wait to try it!! Thanks for the recipe!!

  6. Very autumnal...sounds yummy. Will have to try this one.

  7. I made this soup this afternoon for lunch. It was tasty, but it was a little rich for my taste. I actually didn’t add the honey, and I’m glad I didn’t–I think the sweetness would have been overwhelming. I was glad to find a savory use for some apples I had recently picked at an orchard, and I have a hard time saying “no” to any recipe containing bacon. I think this would be a delicious soup served as a side or appetizer, but it was too rich to be the main course (even with some crusty white bread).

    Also: I wonder how much the apple VARIETY contributes to the flavor of the soup. I used some crispy, sweet apples (Empire) for the soup, but I wonder if a milder apple like Golden Delicious would be more appropriate. I’d love to see what everyone else thinks!

    4 stars out of 5 on Tasty Kitchen

  8. This soup is fantastic! It honestly tastes like fall. I used braeburn apples (a little bit more mild than Empire) and added the honey. I also used chicken broth instead of veggie broth because that’s all I had. So tasty.

    5 stars out of 5 on Tasty Kitchen

  9. This was my first experience with butternut squash. I have never eaten it before and didn’t even know what it looked like, but thankfully the folks at the Farmer’s Market were really nice. I love this soup, but I can’t eat alot because it is EXTREMELY sweet and I want to eat alot with crusty bread! I didn’t see the point of adding the honey. I also didn’t included the bacon. Thanks for sharing this!

  10. Just made this and very good. Thanks for the recipe.

  11. I made this soup on TG weekend. I used a buttercup squash instead of a butternut, Gala apples, fresh instead of dried sage, and subbed real maple syrup for the honey. I was delicious! It reheats pretty nicely for lunches too. Thanks!

  12. We have made this twice in the past 3 days. The 1st time we made the recipe exactly as printed. Like many other commenters, we enjoyed this but found it very rich & too sweet. The 2nd batch we tweeked the recipe a bit. First we used one Gala & one Golden Delicious apple, and - I think this made the biggest difference - we used chicken broth in the 2nd batch instead of vegetable broth. Then instead of honey, we added a drop of REAL maple syrup. HOLY MOLY! these changes really took this soup over-the-top!!! We loved it. I highly recommend using chicken broth in place of the veggie broth. This version is much more savory (it is sweet, but not OVERLY sweet like the 1st batch.) I think we may add this soup to our Thanksgiving Day menu. Thank you for this recipe, Jillscleankitchen, we really enjoyed it! ;-)

    4 out of 5 stars on Tasty Kitchen

  13. This was a little sweet but that bacon really gave it some richness. We liked it with a touch of sour cream on top. Loved making it! We'll have it again.

    4 out of 5 stars on Tasty Kitchen

  14. wow! this soup is amazing. we used golden delicious apples and didn’t think it was too sweet at all. the bacon is definitely the star of this soup. props!

    5 out of 5 stars on Tasty Kitchen

  15. Great soup! I had to do some last minute subs, as I thought I had some sage and didn’t, so used some Herbes de Provence seasoning that I had on hand. I also omitted the honey, as I thought the sweetness from the apples and butternut squash would be plenty sweet for me. Alas, didn’t have the bacon for the topping either, but know it would be awesome with the soup.

    I also chose to go with chicken stock rather than veg stock. Delicious soup to enjoy on a cold day and easy to make – will definitely make again.

    4 out of 5 stars on Tasty Kitchen


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