This is probably our favourite soup; our being G and I. The kids never seem to eat my soup despite me making some almost weekly. Meh. Tough luck, kiddos! This soup is perfect (almost!) healthy one pot meal. We served it with some cheesy toast on crusty bread. The soup freezes well – very useful since this recipe makes a fairly large batch.
Butternut Squash Soup with Bacon and apples
6 bacon slices, chopped
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
1 Granny Smith apple, chopped
2 garlic cloves, chopped
3 lbs butternut squash soup, peeled, seeded and cut into small chunks
32 oz vegetable or chicken broth
2-3 tbsp fresh lime juice
2 tbsp honey
2 tsp salt
1 tsp ground black pepper
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/8 tsp red pepper flakes
1/4 cup milk (or whipping cream if you’re daring!)
Sour cream as garnish
Cook bacon slices in a large soup spot. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon, and set aside.3
Sauté onion and carrots in bacon drippings over medium-high heat until onion is tender (about 5 minutes). Add celery and apple, and sauté for approximately 2 minutes. Add garlic, and cook for 30 seconds. Add butternut squash and chicken broth. Bring to a boil; reduce heat, and simmer 20 minutes or until squash is tender.
Process squash mixture, in batches, in a blender, food processor or using an immersion blender until smooth.
Return to pot. Add lime juice and next 7 ingredients. Simmer 10 to 15 minutes or until thickened. Serve topped with a dollop of sour cream and bacon.