Roasted Butternut Squash Soup with Apples and Bacon

This roasted butternut squash with apples, bacon, and curry soup recipe has a creamy consistency but is dairy-free, except for the optional sour cream.

• Preparation Time: 40 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 40 mins
• Calories: 219 Calories

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 teaspoon dried thyme
• 1 bay leaf
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 2 teaspoons curry powder
• 6 stalks celery, chopped
• 6 carrots, chopped
• 1 cup apple cider
• 1 (3 pound) butternut squash - peeled, seeded, and cubed
• 8 strips bacon, chopped
• 1 Granny Smith apple - peeled, cored, and cubed
• 0.5 teaspoon ground nutmeg
• 1.5 cups sour cream
• 1.5 quarts chicken stock

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Toss squash with olive oil in a large bowl until coated; season with salt and black pepper. Spread squash into a single layer on a baking sheet.

Step 3

Stir nutmeg into soup. Garnish each serving with 1 tablespoon sour cream and some bacon pieces.

Step 4

Roast in the preheated oven until fork-tender and caramelized, 30 to 40 minutes, flipping once.

Step 5

Cook bacon in a Dutch oven over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; reserve drippings in the Dutch oven.

Step 6

Add celery, carrots, onion, curry powder, thyme, bay leaf, salt, and black pepper to the Dutch oven; cook until celery and carrots are soft. Stir in apples and roasted squash; cook 5 minutes. Stir in garlic; cook 1 minute.

Step 7

Add apple cider, reduce heat to medium-low, and bring to a simmer. Simmer until reduced by half. Stir in chicken stock; simmer for 20 minutes.

Step 8

Fill blender halfway with soup or use an immersion blender. Cover and hold lid down with a dish towel; pulse a few times before leaving on to purée. Pour into a pot. Repeat with remaining soup.