Spicey Butternut Squash Soup with Apple and Bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 ¼ lbs. Butternut squash, fresh or 4 boxes 1 medium onion, chopped fine 1 large clove garlic, minced 3 cups low salt chicken broth ½ cup 1 % milk 2 slices bacon ¼ teaspoon Nutmeg 4 teaspoons Cinnamon ½ teaspoon Ground cloves 1/8 tsp ground Thyme ¼ teaspoon Basil ½ bay leaf 2 tablespoons brown sugar 1 tablespoon sugar 2 granny smith apples, finely diced 2 tablespoons reduced fat sour cream or crème fraiche
Seed, peel, and cut squash in 1 inch cubes (about three cups). You can also use 4 packages of frozen squash.
Cook bacon in a large pan until crisp. Drain bacon on two paper towels. Crumble bacon and set aside. Remove bacon fat from pan and discard. Spray pan with pam and cook the onion, garlic, and bay leaf until soft. If pan is too dry add some chicken broth to cook it in.
Add squash, 1 diced apple, chicken broth and milk. Add spices* to taste *(I suggest adding spices a small amount at a time until you find the amount that you like). Simmer mixture, covered, until squash is very tender. Stir until smooth. Remove and discard bay leaf.
If soup is too thin you can make a slurry with flour and water to thicken. Make sure you cook it for a while after adding to remove the floury taste from the slurry.
Right before serving add a dollop of crème fraiche or sour cream, and sprinkle with some of the remaining apple finely diced, and crumbled bacon.
Number of Servings: 6
Recipe submitted by SparkPeople user PERIWINKLEGAL.
Cook bacon in a large pan until crisp. Drain bacon on two paper towels. Crumble bacon and set aside. Remove bacon fat from pan and discard. Spray pan with pam and cook the onion, garlic, and bay leaf until soft. If pan is too dry add some chicken broth to cook it in.
Add squash, 1 diced apple, chicken broth and milk. Add spices* to taste *(I suggest adding spices a small amount at a time until you find the amount that you like). Simmer mixture, covered, until squash is very tender. Stir until smooth. Remove and discard bay leaf.
If soup is too thin you can make a slurry with flour and water to thicken. Make sure you cook it for a while after adding to remove the floury taste from the slurry.
Right before serving add a dollop of crème fraiche or sour cream, and sprinkle with some of the remaining apple finely diced, and crumbled bacon.
Number of Servings: 6
Recipe submitted by SparkPeople user PERIWINKLEGAL.
Nutritional Info Amount Per Serving
- Calories: 213.0
- Total Fat: 6.7 g
- Cholesterol: 15.7 mg
- Sodium: 1,089.8 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 3.5 g
- Protein: 9.3 g
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