Butternut Squash & Apple Soup
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
56
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
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
2
(Add vegetable oil if your bacon is very lean and doesn't yield enough fat
3
) Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10 to 12 minutes
4
Add cinnamon and cook, uncovered, stirring, 1 minute
5
While vegetables are cooking, peel potatoes and coarsely chop
6
Peel and core 1 apple and coarsely chop
7
Stir squash, potato, chopped apple, stock, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes
8
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
9
(Add additional 1/2 cup water to thin, if necessary
10
) While soup is heating, cut enough of remaining apple into thin matchsticks (about 1 1/2-inches long) to measure about 1/2 cup
11
Serve soup topped with sour cream, bacon, and apple matchsticks
12
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
13
(Add vegetable oil if your bacon is very lean and doesn't yield enough fat
14
) Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10 to 12 minutes
15
Add cinnamon and cook, uncovered, stirring, 1 minute
16
While vegetables are cooking, peel potatoes and coarsely chop
17
Peel and core 1 apple and coarsely chop
18
Stir squash, potato, chopped apple, stock, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes
19
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
20
(Add additional 1/2 cup water to thin, if necessary
21
) While soup is heating, cut enough of remaining apple into thin matchsticks (about 1 1/2-inches long) to measure about 1/2 cup
22
Serve soup topped with sour cream, bacon, and apple matchsticks