Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

Autumn is finally here! The urge to hunker down and cook, bake, and laze is strong this time of year, and this is the perfect soup to usher in the season.

Right now it’s all about apples and squash, so what better way to use great seasonal produce than by making this tasty dish. Even though this recipe doesn’t call for cream it still has a wonderfully smooth and creamy texture, minus the extra fat. It’s great as a first course, or even works well as a meal all on its own. Plus, it’s easily modified for vegetarians by omitting the bacon and using vegetable stock instead of chicken.

Happy Eating!

Kate xoxo

 

Butternut Squash & Apple Soup

Butternut Squash and Apple SoupIngredients

  • 6 slices of bacon, cut into 1/2 inch pieces
  • 2 celery ribs, sliced
  • 1 carrot, chopped
  • 1 medium onion, chopped
  • 1/4 tsp cinnamon
  • 3/4 lbs. potatoes
  • 1 large apple
  • 1 1/2 lbs butternut squash, peeled, seeded, and cut into 1/2 inch pieces (3 1/2 to 4 cups)
  • 2 C. chicken stock or broth
  • 2-2 1/2 C water
  • 1 tsp salt
  • 1/2 tsp pepper
  • sour cream
  1. In a heavy stock pot sauté the bacon on medium heat until crisp. Remove the bacon with a slotted spoon and place on a paper towel to drain.
  2. Leave the remaining bacon fat in the pot to cook the carrot, onion, and celery, covered, on low heat for approximately 10-12 minutes, or until the vegetables are softened but not browned. If there is less than 2 Tbs of bacon fat add a little vegetable oil to the pot, making sure there’s just enough to coat the vegetables.
  3. While the vegetables cook, peel and coarsely chop the potatoes and apple, making sure to remove the core of the apple.
  4. Add the cinnamon and cook, uncovered, stirring, for one minute.
  5. Add the squash, potato, apple, stock, 2 C. water, salt and pepper to the pot. Simmer uncovered for 15-20 minutes, stirring occasionally, until the vegetables are very tender.
  6. Using a heatproof measuring cup, transfer small batches to a blender to puree the soup. (See Tip below*) Once each batch is well blended transfer to a new clean pot. Keep warm over medium low heat, stirring occasionally. If soup is a little thick, slowly add water until it reaches the desired consistency.
  7. Serve soup topped with sour cream and bacon.

Butternut Squash and Apple Soup*Tip: When blending the soup, be sure to remove the stopper on the top of your blender. When you place the top on simply take a kitchen towel or pot holder and hold it in place. This will allow some of the steam to escape and prevent pressure from building and blowing the top off your blender while you’re running it. Also, make sure to start at a low speed and slowly increase it as you blend until it’s the desired consistency.

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