Roasted Butternut Squash Soup with Apples and Bacon

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 375 degrees F (190 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Toss squash with olive oil in a large bowl until coated; season with salt and black pepper. Spread squash into a single layer on a baking sheet.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Roast in the preheated oven until fork-tender and caramelized, 30 to 40 minutes, flipping once.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Cook bacon in a Dutch oven over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; reserve drippings in the Dutch oven.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Add celery, carrots, onion, curry powder, thyme, bay leaf, salt, and black pepper to the Dutch oven; cook until celery and carrots are soft. Stir in apples and roasted squash; cook 5 minutes. Stir in garlic; cook 1 minute.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Add apple cider, reduce heat to medium-low, and bring to a simmer. Simmer until reduced by half. Stir in chicken stock; simmer for 20 minutes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Fill blender halfway with soup or use an immersion blender. Cover and hold lid down with a dish towel; pulse a few times before leaving on to purée. Pour into a pot. Repeat with remaining soup.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Stir nutmeg into soup. Garnish each serving with 1 tablespoon sour cream and some bacon pieces.'}

📊 Nutrition Facts

Per serving (12 servings total)