Roasted butternut squash soup with apples and bacon

    Roasted butternut squash soup with apples and bacon


    109 people made this

    About this recipe: I created this soup on Christmas Eve and it was a huge hit. The roasted squash caramelises giving the soup that extra depth of flavour. It is also extremely healthy. Don't shy away from the curry powder; it gives the soup that extra flavour. 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.

    Serves: 12 

    • 1 butternut squash - peeled, seeded, and cubed
    • 1 tablespoon olive oil
    • salt and ground black pepper to taste
    • 8 rashers bacon, chopped
    • 1 large onion, chopped
    • 6 sticks celery, chopped
    • 6 carrots, chopped
    • 1 bay leaf
    • 2 teaspoons curry powder
    • 1 teaspoon dried thyme
    • salt and ground black pepper to taste
    • 1 Granny Smith apple - peeled, cored and cubed
    • 4 cloves garlic, minced
    • 225ml unsweetened apple juice
    • 1.5L chicken stock
    • 1/2 teaspoon ground nutmeg (optional)
    • 350ml soured cream

    Prep:40min  ›  Cook:1hr  ›  Ready in:1hr40min 

    1. Preheat an oven to 190 C / Gas 5. 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 tin. Roast the squash in the preheated oven, turning once, until fork-tender and caramelised; 30 to 40 minutes.
    2. Place the bacon in a casserole and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon to a kitchen paper-lined plate, reserving the dripping in the pan.
    3. Place the onion, celery, carrot, bay leaf, curry powder, thyme, salt and pepper in the casserole; cook in reserved bacon dripping 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 juice 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.
    4. 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 halfway. Always remove the centre lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of soured cream and some of the bacon pieces to serve.

    Make it dairy free...

    This soup has a very creamy consistency and is completely dairy-free except for the optional garnish of soured cream (I did this on purpose due to a guest who is allergic to dairy).

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    - Rated on - 01 Jun 2013

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