Yield: Yields about 6-1/2 to 7 cups.
Servings: 6-7
Smoky bacon, herby sage, and sweet apple give this squash soup layers of flavor.
Use the Creamy Vegetable Soups Recipe Maker to create your own velvety soup, or use the Hearty Bean & Vegetable Soup Recipe Maker if chunky soups are more your style.
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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.
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!
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