Butternut Squash and Apple Soup

Ingredients for Butternut Squash and Apple Soup

• 6 slices bacon, cut crosswise into 1/2-inch pieces

• 2 celery ribs, chopped

• 1 carrot, chopped

• 1 medium onion, chopped

• 1/4 teaspoons cinnamon

• 350g boiling potatoes

• 2 medium Granny Smith apples (about 350g total)

• 675g butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 to 950ml )

• 475ml reduced-sodium chicken stock or broth

• 2 to 600ml water

• soured cream

How to make Butternut Squash and Apple Soup

Cook bacon in a 6-quart heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving 2 tablespoons fat in pot. (Add vegetable oil if your bacon is very lean and doesn't yield enough fat.)

Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add cinnamon and cook, uncovered, stirring, 1 minute.

While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop.

Stir squash, potato, chopped apple, stock, 475ml water, 1 teaspoon salt and 1/2 teaspoons pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.

Puree soup in 4 batches in a blender (use caution when blending hot liquids), then heat in cleaned pot over medium low heat, stirring occasionally. (Add additional 120ml water to thin, if necessary.)

While soup is heating, cut enough of remaining apple into thin matchsticks (about 1 1/2-inches long) to measure about 120ml .

Serve soup topped with soured cream, bacon, and apple matchsticks.

Cooks' Notes: Soup can be made 2 days ahead and chilled, covered once cooled. Cooked bacon can be kept refrigerated in an airtight container—reheat in a 191°C oven in a small baking pan.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.