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