Friday night felt like a night to stay in and make soup {ok, so most fall nights feel like that} so after perusing many different recipes, we decided to try our hand at our own version of Butternut Squash soup. We combined several different recipes to come up with the best soup possible, and I must say that while I wasn't quite sure what we were throwing in there, it ended up being amazingly delicious. When I commented on how yummy yet healthy it was, I was reminded that there was a lot of bacon in it. Oh yeah - no wonder it tasted so good! But hey, you gotta have a little indulgence every now and then, right? :) This recipe was thrown together quickly because we were getting hungry, but feel free to roast the veggies for about 30 minutes instead of cooking on the stovetop to give even more flavor. Enjoy!
Butternut Squash & Bacon Soup
Ingredients
1 butternut squash {about 3 pounds}, peeled, seeded, and cut into 1 inch chunks
1 onion, diced
4 slices bacon, diced
2 Tblsp olive oil
2 cloves garlic, minced
1 Honeycrisp apple, peeled and diced
Salt & Pepper
dried thyme
2 1/2 cups chicken stock
Creme Fraiche for topping {if desired}
Instructions
1. Place diced bacon in large dutch oven and cook over medium heat until almost cooked through.
2. Add butternut squash, olive oil, onion, and garlic, cover and cook until vegetables are tender, about 10 minutes. Season with salt, pepper, and thyme.
3. Add chicken stock and bring to a boil. Add apple and simmer 5-10 minutes until apples are soft.
4. Using an immersion blender, blend soup mixture until desired consistency {we left it a little bumpy}.
5. Top with a few dollops of creme fraiche.
Serves 6
my sous chef begging for scraps
served with delicious wine from wine club and crusty bread :)
xoxo,
stephanie marie
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