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?
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.
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.
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
- 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
Instructions
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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.
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Cook the onion and the apples in the bacon grease until soft.
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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.
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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.
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Remove from heat and puree soup using an immersion blender.
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Add the orange juice and stir. Season with more salt and pepper if desired.
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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.
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.
Karen
120 ounces of stock? really?
What is consider a serving size?
Thanks!
Darryl
I love this one!
danielle
If using fresh butternut squash would one small/medium squash be enough? Also what kind of apples did you use?
Kelly
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! :)
Danielle
Great thanks so much! Making this tonight!
heathersfp
I totally prefer s butternut squash to pumpkin, and this soup sounds amazing!
Kelly
Thank you, Heather!
Amy Latta
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.
Kelly
I hope you love it! Thanks for commenting!
[email protected]
This is such a gorgeous soup, Kelly! Love the combo of butternut and apples and the addition of bacon on top!
Kelly
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.
Julia Mueller
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!
Mindy
Rich, creamy, and flavorful. I love it!