Roasted butternut squash soup with apples and bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 3lb butter squash peeled seeded, and cubed1tbsp olive oilsalt and black pepper to taste6-8 strips of bacon, chopped1 large onion, chopped5-6 stalks celery, chopped5-6 carrots, chopped1 bay leaf2tsp curry powder1tsp dried thymesalt and pepper to taste 1 granny smith apple (I used whatever I had on hand) peeled, cored, and cubed4 cloves garlic, minced1/2 cup apple sauce with 1/2 cup water or 1cup apple cider1 1/2 quarts chicken stock1/2 tsp ground nutmeg1 1/2 cups sour cream or Greek yogurt
1. Preheat oven to 375 degrees F. Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the oven, turning once, until fork-tender and caramelized; 30-40 minutes.
2. Place the bacon in a dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10min. remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
3. Place the onion, celery carrot, bay leaf, curry powder, thyme, and salt and pepper in the dutch oven along with everything else except the sour cream.'
4. Bring to a boil then turn down and simmer until all the vegetables are fork-tender.
5. puree the soup in small batches in a blender, or use and immersion blender. serve with a 1 tbsp on sour cream
Serving Size: makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user RG10556.
2. Place the bacon in a dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10min. remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
3. Place the onion, celery carrot, bay leaf, curry powder, thyme, and salt and pepper in the dutch oven along with everything else except the sour cream.'
4. Bring to a boil then turn down and simmer until all the vegetables are fork-tender.
5. puree the soup in small batches in a blender, or use and immersion blender. serve with a 1 tbsp on sour cream
Serving Size: makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user RG10556.
Nutritional Info Amount Per Serving
- Calories: 186.9
- Total Fat: 7.8 g
- Cholesterol: 22.9 mg
- Sodium: 512.3 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 5.1 g
- Protein: 6.5 g
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