Enjoy the flavors of fall in this butternut squash apple soup with bacon! A tasty grain free and gluten free recipe.
What are recipes are you looking forward to this fall? Apple recipes, butternut squash recipes, or pumpkin recipes? It’s a tough call, right?
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 (if you’re able to eat nuts), caramelized onions, or crackers.
Is butternut squash good for you?
Yes, butternut squash is good for you! It’s high in fiber, potassium, magnesium, and vitamins A and C. It’s a great way to get these nutrients, and it’s delicious, too!
How long does butternut squash soup last in the refrigerator?
This soup should stay fresh in the refrigerator for 4-5 days.
What can be used in place of apples in this recipe?
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.
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Butternut Squash Apple Soup with Bacon.
- 1 onion chopped
- 3 slices bacon
- 4 apples peeled and diced
- 24 ounces frozen winter squash puree or fresh butternut squash puree
- 12 ounces vegetable broth
- 2 teaspoons ground 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
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.
Store leftover soup in the fridge for 4-5 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.
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.