Enjoy the flavors of fall in this butternut squash apple soup with bacon! A tasty grain free and gluten free recipe.
What are you happier about these days…butternut squash recipes, or pumpkin recipes? It’s a tough call, right? There’s butternut squash risotto, and butternut squash pasta, and pumpkin muffins, and pumpkin, well, EVERYTHING.
Today we’re going to talk about one of my favorite fall soups…butternut squash apple soup. This version is extra good because it has bacon! Yum. You just can’t go wrong with a little bacon on top of a hot bowl of soup.
Now of course you can make this soup with fresh squash that has been roasted. But if you don’t have the time, frozen squash works very well, too. If you don’t do bacon, go ahead and just use olive oil in place of the bacon grease. You can top the soup with pepitas, roasted nuts, or crackers.
Butternut Squash Apple Soup with Bacon.
Ingredients
- 1 onion chopped
- 3 slices bacon
- 4 apples peeled and diced
- 24 ounces frozen winter squash puree or fresh butternut squash puree
- 120 ounces vegetable broth
- 2 teaspoons ginger
- 1 Tablespoon orange juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
Instructions
- In a large soup pot, fry the bacon until crisp. Remove the bacon and drain on a paper towel lined plate. Remove all but about two teaspoons of the bacon grease from the pan.
- Cook the onion and the apples in the bacon grease until soft.
- While the onions and apples are cooking, partially defrost the squash. Place the frozen squash in a large bowl and microwave on 60% power for about 5 minutes.
- Once the onions and apples are soft, add the squash, and spices. Cook over medium heat until the squash is hot. Add the broth, and bring to a boil. Reduce heat to low and continue to cook to let the flavors blend, about 15 minutes.
- Remove from heat and puree soup using an immersion blender.
- Add the orange juice and stir. Season with more salt and pepper if desired.
- Spoon into bowls, and top with crumbled bacon.
This butternut squash apple soup is:
- great for a Thanksgiving dinner appetizer
- perfect for allergy friendly diets
- so festive and flavorful
Enjoy! Have you made any squash soup yet this year?
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.
Follow along:
120 ounces of stock? really?
What is consider a serving size?
Thanks!
I love this one!
If using fresh butternut squash would one small/medium squash be enough? Also what kind of apples did you use?
Yes, I think the 12 ounce box is equal to about two cups, so one squash should be enough! I used Gala apples. Hope that helps! :)
Great thanks so much! Making this tonight!
I totally prefer s butternut squash to pumpkin, and this soup sounds amazing!
Thank you, Heather!
New arrival from the 31 Days clan – huge fan of butternut squash soup, and just made some this week! I combine mine with carrots, but oh my, can’t wait to try an apple combo! And Bacon! I also add in come coconut milk for creaminess, but clearly that’s not mandatory.
I hope you love it! Thanks for commenting!
This is such a gorgeous soup, Kelly! Love the combo of butternut and apples and the addition of bacon on top!
Thank you, Sarah!!
Butternut squash soup is one of my cold weather favorites. I love how you’ve added apple to yours. I’ve got to try that!
This soup sounds delicious! And I would totally go for the bacon on top.
YEEEAH! We definitely were on the same wavelength! I’m with you – butternut squash really does need to be in everything and there’s nothing more comforting than creamy butternut squash soup with crispy bacon. SO Good!! Let’s get together and slurp on all the soups!
Wow I love this flavor combination, Kelly! I would’ve never thought to combine squash and apple. It sounds delicious! And I love your soup bowl, too!
Rich, creamy, and flavorful. I love it!