ROASTED BUTTERNUT SQUASH SOUP WITH APPLES AND BACON
I created this soup on Christmas Eve and it was a huge hit. The roasted squash caramelizes giving the soup that extra depth of flavor. This soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream (I did this on purpose due to a guest who is allergic to dairy). It is also extremely healthy. Don't shy away from the curry powder; it gives the soup that extra flavor. Feel free to play around with the amount of carrot, onion or celery, garlic to your taste. This soup can be made the day before and reheated.
Provided by LEXINOLE29
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
- Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
- Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
- Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 29.2 g, Cholesterol 19.8 mg, Fat 10.4 g, Fiber 6.6 g, Protein 5.7 g, SaturatedFat 5 g, Sodium 947.4 mg, Sugar 9.6 g
CREAMY BUTTERNUT SQUASH SOUP WITH APPLES AND BACON
From the forums on Mothering.com. Sounds amazing! She says: WARNING! This soup has a bit of a kick to it, so you might want to reduce the red and/or black pepper. It's not much kick, mostly heat, but I wanted to put out an FYI for those of you don't appreciate the heat so much. I'm posting this here to make this week. ETA: I used 5 pieces of thick-cut bacon and 1 Braeburn apple, and 4 cups of water + 2 tsp of chicken boullion and 2 tsp of beef bouillion and forgot the lime and it is AWESOME!
Provided by lolablitz
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook bacon in large soup pot until crispy. Remove bacon and set aside to drain. Discard bacon grease, reserving 2 tablespoons in the pot. (Crumble bacon when cool.).
- Add onions and carrots to soup pot. Saute for approximately five minutes over medium heat until onions are soft. Add celery and apple and saute for another five minutes. Add garlic and saute very briefly, approximately one minute.
- Add squash and chicken broth. Increase heat and bring to a boil. Reduce heat again and allow to simmer for about 20 minutes until carrots are tender.
- If you have an immersion blender, process the mixture in the pot until smooth. If not, CAREFULLY process the mixture in a blender or food processor until smooth. Return mixture to pot.
- Stir in lime juice. Add all remaining ingredients (except garnish) and 2 pieces of reserved crumbled bacon. Simmer for an additional ten minutes until thickened. (Be sure not to boil again as the cream will not be so lovely.).
- Garnish with remaining bacon, sour cream, and red pepper.
Nutrition Facts : Calories 313, Fat 14.6, SaturatedFat 5.7, Cholesterol 26.5, Sodium 930.2, Carbohydrate 40.9, Fiber 6.3, Sugar 14.5, Protein 9.1
BUTTERNUT SQUASH AND APPLE SOUP WITH BACON
Steps:
- In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.
- In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.
- Add squash, apple, peeled and chopped, broth, and 1/2 cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.
- In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional water to thin soup to desired consistency.
- Whisk in sour cream or crème fraîche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil).
- Serve soup topped with crumbled bacon and accompaniments.
BUTTERNUT SQUASH SOUP WITH APPLE AND BACON
I got this recipe from a co-worker. It is delicious. Vegetable broth can be substituted for the chicken broth. You can also add a little garnish of shredded cheese or croutons/bread crumbs if you wish.
Provided by Micki Lea
Categories Apple
Time 40m
Yield 6-7 Cups, 6-7 serving(s)
Number Of Ingredients 7
Steps:
- In a 5 qt or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8-10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
- Increase the heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4-6 minutes (resist the urge to stir 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, 6-8 minutes.
- Remove from heat & let cool somewhat.
- Add about half the bacon to the soup and puree, 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.
Nutrition Facts : Calories 173.2, Fat 6, SaturatedFat 1.9, Cholesterol 7.2, Sodium 532.3, Carbohydrate 27.7, Fiber 4.4, Sugar 7, Protein 6.4
ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP
Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.
Provided by Nancy A.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
- Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
- Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
- Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
- Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
- Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 44.5 g, Fat 4.9 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 277.7 mg, Sugar 15.8 g
More about "creamy butternut squash soup with apples and bacon recipes"
BUTTERNUT SQUASH SOUP WITH APPLE & BACON - RECIPE
From finecooking.com
4.4/5 (39)Category First CourseServings 0.5-7Calories 130 per serving
CREAMY BUTTERNUT SQUASH APPLE SOUP WITH BACON RECIPE
From foodal.com
5/5 (1)Total Time 20 minsCategory VegetableCalories 235 per serving
CREAMY SQUASH SOUP RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
BUTTERNUT SQUASH APPLE SOUP - RECIPE RUNNER
From reciperunner.com
BUTTERNUT SQUASH SOUP WITH HEAVY CREAM RECIPES - YUMMLY
From yummly.com
BUTTERNUT SQUASH AND BACON SOUP - CREATE THE MOST AMAZING …
From recipeshappy.com
CREAMY BUTTERNUT SQUASH APPLE SOUP WITH BACON RECIPE
From foodnewsnews.com
CREAMY BUTTERNUT-APPLE SOUP - VIDEO RECIPE - FINECOOKING
From finecooking.com
BUTTERNUT SQUASH, APPLE, BACON AND ORZO SOUP
From ninjatestkitchen.com
BUTTERNUT SQUASH APPLE SOUP WITH BACON. - THE PRETTY BEE
From theprettybee.com
ROASTED BUTTERNUT SQUASH AND BACON SOUP - DAMN DELICIOUS
From damndelicious.net
BEST BUTTERNUT SQUASH SOUP WITH BACON RECIPE
From thepioneerwoman.com
CREAMY BUTTERNUT SQUASH SOUP WITH APPLE AND BACON
From twosleevers.com
BUTTERNUT SQUASH SOUP WITH APPLE, BACON, AND CORNBREAD CROUTONS
From parsnipsandpastries.com
BUTTERNUT SQUASH WITH APPLES RECIPES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CREAMY BUTTERNUT SQUASH SOUP WITH BACON & PECANS
From theoriginaldish.com
BUTTERNUT SQUASH APPLE SOUP WITH BACON. | RECIPE | BUTTERNUT …
From pinterest.com
BUTTERNUT SQUASH SOUP WITH BACON AND APPLE – BD NEWS REPORTER
From bdnewsreporter.com
CREAMY BUTTERNUT SQUASH AND APPLE SOUP RECIPE
From thespruceeats.com
CREAMY BACON ROASTED BUTTERNUT SQUASH SOUP | EASY HEALTHY …
From joyfulhealthyeats.com
ROASTED BUTTERNUT SQUASH SOUP WITH APPLES AND BACON
From recipesty.com
BUTTERNUT SQUASH SOUP WITH BACON, APPLE AND SOUR CREAM
From hormel.com
BUTTERNUT SQUASH AND APPLE CREAM SOUP | SO DELICIOUS
From sodelicious.recipes
BUTTERNUT SQUASH SOUP WITH APPLE AND BACON
From realthekitchenandbeyond.com
BUTTERNUT SQUASH AND APPLE SOUP WITH BACON | EMERILS.COM
From emerils.com
CREAMY BUTTERNUT SQUASH SOUP WITH APPLES AND BACON | RECIPE CART
From getrecipecart.com
SLOW-COOKER CREAMY BUTTERNUT SQUASH-APPLE SOUP RECIPE
From eatingwell.com
QUICK AND EASY BUTTERNUT SQUASH AND APPLE SOUP - ALL THAT'S JAS
From all-thats-jas.com
CREAM OF BUTTERNUT SQUASH AND APPLE SOUP | WILLIAMS SONOMA
From williams-sonoma.com
BEST BUTTERNUT SQUASH APPLE SOUP WITH BACON RECIPE-HOW TO …
From delish.com
BUTTERNUT SQUASH AND TURMERIC SOUP - THERESCIPES.INFO
From therecipes.info
CREAMY BUTTERNUT SQUASH AND BACON SOUP - MY RECIPE CONFESSIONS
From myrecipeconfessions.com
CREAMY BUTTERNUT SQUASH APPLE SOUP - YUMMY TODDLER FOOD
From yummytoddlerfood.com
CREAMY BUTTERNUT SQUASH SOUP WITH APPLE - COOK.ME RECIPES
From cook.me
BUTTERNUT SQUASH AND APPLE SOUP RECIPE | EPICURIOUS
From epicurious.com
BUTTERNUT SQUASH SOUP WITH APPLE AND BACON - LITTLE FRENCH BAKERY
From littlefrenchbakery.com
CREAMY BUTTERNUT SQUASH SOUP - CREME DE LA CRUMB
From lecremedelacrumb.com
BUTTERNUT SQUASH SOUP WITH APPLE - SOUPNATION.NET
From soupnation.net
BUTTERNUT SQUASH AND APPLE SOUP WITH BACON - BIGOVEN.COM
From bigoven.com
CREAMY ROASTED BUTTERNUT SQUASH, APPLE, LEEK SOUP TOPPED WITH …
From tinyhappykitchen.com
APPLE AND BUTTERNUT SQUASH SOUP WITH BACON - SMILE SANDWICH
From smilesandwich.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love