Ingredients

8 slices bacon, cut crosswise into 1/4-inch strips
2-1/2 lb. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice (to yield about 6 cups)
1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice (to yield about 1 cup)
1-1/2 Tbs. finely chopped fresh sage leaves
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 cups homemade or low-salt chicken or vegetable broth

Nutritional Sample Size based on seven servings
Calories (kcal) : 130
Fat Calories (kcal): 35
Fat (g): 4
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 0.5
Monounsaturated Fat (g): 1.5
Cholesterol (mg): 10
Sodium (mg): 370
Carbohydrates (g): 19
Fiber (g): 4
Protein (g): 7

Preparation

In a 5-quart or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
Increase heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4 to 6 minutes (resist the urge to stir it too often or it won’t brown). Stir in the apple, sage, salt, and pepper and cook for about 4 minutes (you’ll see more browning occur on the bottom of the pot than on the vegetables). Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes. Remove from the heat and let cool somewhat.
Add about half the bacon to the soup and purée, using a stand or immersion blender (you’ll need to work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon.

(39 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews (40 reviews)

Alex82 | 06/05/2020
This recipe was delicious! I didn't have any sage, so I used rosemary and thyme. Even my two year old ate it, and requested more! I'll definitely be making this again.
Krispie | 12/25/2018
The first bit was unusual and then it was wonderful. I would definately make this again, particularly because it was so easy.
pokano | 10/03/2017
I made the recipe as written except that I used a honeycrisp apple. Delish! The next time, however, I think I will add a bit more apple. Maybe 1 1/2 cups. I liked the hints of tart-sweetness, but would like more. This was a quick and easy recipe (especially if you have an immersion blender). The servings estimate must be for appetizer servings, however.
LArcher | 11/08/2016
This soup was excellent! I followed the instructions as stated except I did not blend the bacon into the soup at the end. We just topped the soup with the bacon bits. I loved the flavors of apple and squash together and was pleasantly surprised at how much I liked the bacon undertones of the soup. I think the bacon smoothed out the sweetness of the apple and the squash. This also came together so very quickly. I will definitely be making this again!

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Butternut Squash Soup with Apple & Bacon
Yield: Yields about 6-1/2 to 7 cups.
Ingredients: 8 slices bacon, cut crosswise into 1/4-inch strips; 2-1/2 lb. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice (to yield about 6 cups); 1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice (to yield about 1 cup); 1-1/2 Tbs. finely chopped fresh sage leaves; 1 tsp. kosher salt; 1/2 tsp. freshly ground black pepper; 4 cups homemade or low-salt chicken or vegetable broth