Butternut Squash Soup is simple and light. Not only does it have butternut squash, this soup also has apples, potato, carrot, onion, and celery, so it is full of flavor. It is great as an appetizer, or even as a main dish with a nice side of crusty bread.
Here is what you need… Plus 3 slices of bacon 🙂
In a large pot, cook the bacon until crisp.
Remove the bacon to a paper towel to drain and set aside. Reserve 1 tablespoon bacon fat in pot.
Cook celery, carrot, and onion in bacon fat about 8-10 minutes, until soft.
Add potato, apple, squash, chicken broth, and water.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, until vegetables are soft.
If you have a blender that is safe for hot liquids, use caution and blend soup in at least 4 batches. If you do not have a blender that is safe for hot liquids, allow soup to cool and then blend until smooth.
Add water if needed to thin the soup. If you cooled the soup to blend it, reheat the soup before serving.
Serve with crumbled bacon and sliced apples, if desired.
Butternut Squash Soup
Ingredients
- 3 slices bacon cut into small pieces
- 2 stalks of celery chopped
- 1 carrot chopped
- 1/2 medium onion chopped
- 1 medium potato
- 1 medium tart apple
- 1 1/2 pounds butternut squash peeled, seeded, and cut into 1/2" pieces (about 4 cups)
- 2 cups chicken broth
- 2 cups water
Instructions
- In a large pot, cook bacon until crisp. Remove to a paper towel to drain and set aside. Reserve 1 tablespoon bacon fat in pot.
- Cook celery, carrot, and onion in bacon fat about 8-10 minutes, until soft. Add potato, apple, squash, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until vegetables are soft.
- If you have a blender that is safe for hot liquids, use caution and blend soup in at least 4 batches. If you do not have a blender that is safe for hot liquids, allow soup to cool and then blend until smooth. Add water if needed to thin soup. Heat before serving.
- Serve with crumbled bacon and sliced apples, if desired.
Adapted from Epicurious