Fasten your seats belts, this a recipe you'll make again and again. I've been making it so long, I'm not even sure where the recipe came from. This recipe is a standard in my Autumn Soup class. It's easy, and SO good. My friend Meghan gave the recipe to a local restaurant and asked them to make it for her bridal shower. People loved the soup. Even those not too keen on squash soup. It can be a fancy appetizer course or a casual supper. The bacon and apple make it sweet, salty and savory. It's got Fall written all over it.
Here are the top three reasons I love this soup (as pictured above):
1. I love butternut squash
2. I love leeks, onion, and garlic
3. Can I love more things? Bacon, Sour Cream and Apples
To start your soup, find a nice big pot, and fry the bacon strips in the bottom. Place the bacon on a plate with a paper towel, to drain and cool. Then chop into little garnishing pieces and set aside. If you have a lot of drippings, pour some off. Keep about 1/2 - 1 Tablespoon in the pan. Add a little olive oil if you need it, and then add the onion, garlic, and leeks. Cook until the onions are looking clear. Now add the chunks of squash, the apple, chicken stock, water and a bay leaf. Add some salt and pepper, and simmer. Fifteen minutes. Yes, you read that correctly. Just 15 minutes, and your squash should be tender.
The soup after the simmer, ready for the blender.
Here's where you can be creative. If you like your soup chunky, you could mash it, or use an immersion blender to make it smoother but chunky. I'm a smoooooth soup person. Think liquid velvet. I use my VitaMix and whirl it to smooth. You could also use a food processor or blender. Just please be careful. The soup is very hot, and any of the tools can spew soup without warning.
After you've arrived at your desired consistency, Ladle your pretty soup in a bowl and garnish with sour cream/Greek yogurt/creme fraiche, the bacon pieces and even some diced apple.
To print this recipe, click HERE
Butternut Squash and Apple Soup with Bacon
2 slices bacon
1 medium onion, chopped
1 large leek, chopped (both white and light green parts)
1 - 2 garlic cloves
1 bay leaf
1 1/2 pounds butternut squash, seeded and chopped into 1 inch pieces (about 1 medium/large)
1-2 apples (seeded, peeling and chopped)
2 cups chicken stock
1/2 cup water for thinning soup
Sour cream, Greek yogurt or Creme Fraiche for garnish
In a stock pot or large pan, cook the bacon until crisp and drain. Reserve 1 T fat. Crumble/coarse chop the bacon.
Cook the onion, leek and garlic in the reserved fat. Stir until softened.
Add the squash, apple, bay leaf, stock and 1/2 cup water. Bring to a boil, reduce to a simmer. Cover and simmer for 15 minutes or until the squash is very tender. Discard the bay leaf. Season with salt and pepper to taste.
Transfer soup to blender and puree in batches. Transfer pureed soup to a clean saucepan. Adjust seasonings as desired.
Either whisk in 2T of sour cream or ladle soup into bowls and garnish. Add bacon to the top of the soup and serve. Makes about 4 1/2 - 5 cups.