Enjoy the flavors of fall in this butternut squash apple soup with bacon! This creamy soup is so warming and delicious, and it’s dairy free and gluten free, too.
What are recipes are you looking forward to this fall? Apple recipes, butternut squash recipes, or pumpkin recipes?
There’s butternut squash risotto, and butternut squash pasta, and pumpkin muffins, and pumpkin, well, EVERYTHING.
One of my very favorite fall soups is butternut squash apple soup. This version is extra good because it has bacon on top. Yum. You just can’t go wrong with a little bacon on top of a hot bowl of soup.
- Butternut Squash – Butternut squash is high in fiber, potassium, magnesium, and vitamins A and C. 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 would rather use a different variety of squash, you can do that. Hubbard squash or delicata squash would be good choices.
- Bacon – Cooking the onions and apples in some of the bacon grease adds a lot of flavor to this soup. If you don’t eat bacon, go ahead and just use olive oil in place of the bacon grease.
- Apples – If you can’t have apples, you can leave them out. Or you could add pears instead! The apples just add a little more sweetness, but they aren’t required to make this soup.
You can top the soup with pepitas, roasted nuts (if you’re able to eat nuts), caramelized onions, gluten free toasted bread crumbs, or crackers.
Step by Step Instructions
- If you are using fresh squash, roast it in the oven until soft, about 50 minutes at 375 degrees F.
- Once the squash is done roasting, cook the bacon (if using) in a soup pot. If you aren’t using bacon, place some olive oil in the pot. Cook the apples and onions in the oil until they are softened.
- Add the squash puree, broth, and spices to the pot.
- Bring to a boil, then simmer for about 20 minutes.
- Remove the soup from the heat and blend with an immersion blender until the soup is smooth. Stir in the orange juice. Serve topped with bacon.
Store this soup in an airtight container in the fridge. This soup should stay fresh in the refrigerator for 4 days. You could also freeze this soup for up to 3 months.
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Butternut Squash Apple Soup with Bacon.
Butternut squash soup is a fall favorite! This version is extra special with the addition of sweet apples and salty bacon.
- 1 butternut squash for 3 ½ cups squash puree
- 3 slices bacon
- 1 onion chopped
- 4 apples peeled and diced
- 28 ounces vegetable broth or chicken broth
- 2 teaspoons ground ginger
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 1 Tablespoon orange juice
Preheat the oven to 375 degrees F. Slice a butternut squash in half, and remove the seeds. Place it cut side up on a cookie sheet that has been lined with foil and drizzle some oil on it. Bake at 375 degrees F for about 50 minutes, until it is tender when pierced with a fork.
Once the squash is done roasting, cook the bacon. 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.
Once the squash is cool enough to handle, use a spoon to scoop the flesh out. Set aside.
When the onions and apples are soft, add the squash puree and spices. Add the broth, and bring to a boil. Reduce heat to low and continue to cook to let the flavors blend, about 20 minutes.
Remove from heat and puree the soup using an immersion blender. If it seems too thick, add a little more broth.
Add the orange juice and stir. Season with more salt and pepper if desired.
Spoon into bowls, and top with crumbled bacon.
Store leftover soup in the fridge for 4 days.
You can freeze this soup if you like. Let it cool, then put it in freezer bags or freezer safe containers and store in the freezer for up to 3 months.
If you can’t have bacon, leave it out and use olive oil instead of bacon grease.
If you don’t have time to roast squash, you can make this soup with frozen squash puree.
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.
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!!
Kristine @ Kristine's Kitchen
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!
Natalie @ Tastes Lovely
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!
Gayle @ Pumpkin 'N Spice
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!