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Home » Soup » Butternut Squash Apple Soup with Bacon.

Butternut Squash Apple Soup with Bacon.

Aug 17, 2019 · Modified: Aug 19, 2019 by Kelly Roenicke · 21 Comments

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Warm, creamy, flavorful butternut squash soup made with apples and BACON! #fall #soup

Enjoy the flavors of fall in this butternut squash apple soup with bacon! A tasty grain free and gluten free recipe.

butternut squash apple soup

What are recipes are you looking forward to this fall? Apple recipes, 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 (if you’re able to eat nuts), caramelized onions, or crackers.

butternut squash apple soup with bacon

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.

Disclosure: This post contains affiliate links.

Creamy and comforting butternut squash soup made wtih apples and bacon. This soup is a delicious way to welcome the cooler weather!
5 from 1 vote
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Butternut Squash Apple Soup with Bacon.

A delicious fall soup made special with the addition of bacon and apples.
Course Soup
Cuisine Dairy Free, gluten free, Grain Free
Keyword butternut squash recipes, dairy free squash soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 177 kcal
Author Kelly Roenicke

Ingredients

  • 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
  • ½ teaspoon pepper
  • 1 teaspoon thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
US Customary - Metric

Instructions

  1. 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.
  2. Cook the onion and the apples in the bacon grease until soft.
  3. 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.
  4. 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.
  5. Remove from heat and puree soup using an immersion blender.
  6. Add the orange juice and stir. Season with more salt and pepper if desired.
  7. Spoon into bowls, and top with crumbled bacon.

Recipe Notes

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.

Nutrition Facts
Butternut Squash Apple Soup with Bacon.
Amount Per Serving
Calories 177 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 7mg2%
Sodium 695mg30%
Potassium 592mg17%
Carbohydrates 34g11%
Fiber 5g21%
Sugar 16g18%
Protein 3g6%
Vitamin A 12280IU246%
Vitamin C 32.7mg40%
Calcium 66mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This butternut squash apple soup is:

  • great for a Thanksgiving dinner appetizer
  • perfect for allergy friendly diets
  • so festive and flavorful

butternut squash soup with apples

Enjoy! Have you made any squash soup yet this year?

grain free butternut squash soup

This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets. 

This post was published in October 2014. It has been updated.

Related

« Creamy Tomato Basil Soup (Dairy Free, Vegan).
Cinnamon Sugar Egg Free Waffles. »

Filed Under: 31 days, Dairy Free, food, Gluten Free, Recipes, Soup Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Legume Free, Mustard Free, Nightshade Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, thanksgiving, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Karen

    January 11, 2019 at 4:10 pm

    120 ounces of stock? really?
    What is consider a serving size?
    Thanks!

    Reply
  2. Darryl

    May 25, 2018 at 9:38 am

    5 stars
    I love this one!

    Reply
  3. danielle

    October 20, 2014 at 9:01 pm

    If using fresh butternut squash would one small/medium squash be enough? Also what kind of apples did you use?

    Reply
    • Kelly

      October 20, 2014 at 9:14 pm

      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! :)

      Reply
      • Danielle

        October 24, 2014 at 2:04 pm

        Great thanks so much! Making this tonight!

        Reply
  4. heathersfp

    October 17, 2014 at 7:30 pm

    I totally prefer s butternut squash to pumpkin, and this soup sounds amazing!

    Reply
    • Kelly

      October 18, 2014 at 6:51 pm

      Thank you, Heather!

      Reply
  5. Amy Latta

    October 15, 2014 at 8:15 am

    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.

    Reply
    • Kelly

      October 18, 2014 at 7:54 pm

      I hope you love it! Thanks for commenting!

      Reply
  6. Sarah@WholeandHeavenlyOven

    October 14, 2014 at 9:26 am

    This is such a gorgeous soup, Kelly! Love the combo of butternut and apples and the addition of bacon on top!

    Reply
    • Kelly

      October 14, 2014 at 10:58 am

      Thank you, Sarah!!

      Reply
  7. Kristine @ Kristine's Kitchen

    October 13, 2014 at 12:24 pm

    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!

    Reply
  8. Natalie @ Tastes Lovely

    October 13, 2014 at 12:17 pm

    This soup sounds delicious! And I would totally go for the bacon on top.

    Reply
  9. Julia Mueller

    October 13, 2014 at 9:33 am

    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!

    Reply
  10. Gayle @ Pumpkin 'N Spice

    October 13, 2014 at 8:18 am

    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!

    Reply
  11. Mindy

    October 13, 2014 at 7:20 am

    Rich, creamy, and flavorful. I love it!

    Reply

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