Yield: Yields about 6-1/2 to 7 cups.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
The first bit was unusual and then it was wonderful. I would definately make this again, particularly because it was so easy.
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.
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!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?