Butternut squash and apple soup recipe for a warming dish

Ingredients for Butternut squash and apple soup

• 225 g streaky bacon, cut crosswise into 1.5 cm pieces

• 2 celery ribs, chopped

• 1 carrot, chopped

• 1 medium onion, chopped

• 1.25 ml ground cinnamon

• 340 g boiling potatoes

• 2 medium Granny Smith apples (about 340 g total)

• 680 g butternut squash, peeled, deseeded, cut into 1.5 cm pieces (about 830–950 ml)

• 480 ml reduced-salt chicken stock

• 480–600 ml water

• soured cream

How to make Butternut squash and apple soup

1. Cook the bacon in a 1.5-litre heavy pot over medium heat, stirring occasionally, until crisp. Transfer the bacon with a slotted spoon to paper towels to drain, reserving 2 tablespoons of fat in the pot. Add a little vegetable oil if your bacon is very lean and does not yield enough fat.

2. Cook the celery, carrot, and onion in the reserved fat over low heat, covered, stirring occasionally, for 10–12 minutes until softened but not browned.

3. Add the cinnamon and cook uncovered, stirring for 1 minute.

4. While the vegetables are cooking, peel the potatoes and coarsely chop them. Peel and core 1 apple and coarsely chop it.

5. Stir in the squash, potato, chopped apple, stock, 500 ml of water, 1 teaspoon of salt, and ½ teaspoon of pepper into the onion mixture. Simmer uncovered, stirring occasionally, for 15–20 minutes until the vegetables are very tender.

6. Blend the soup in batches (about 4) using a blender, taking care when blending hot liquids. Once blended, heat the soup in the cleaned pot over medium-low heat, stirring occasionally. Add an additional 125 ml of water to thin the soup if necessary.

7. While the soup is heating, cut enough of the remaining apple into thin matchsticks (about 4 cm long) to measure approximately 120 ml.

8. Serve the soup topped with sour cream, bacon, and apple matchsticks.

Cooks' Notes

• The soup can be made up to 2 days in advance and chilled, covered, once cooled.

• Cooked bacon can be stored in an airtight container in the refrigerator; reheat in a 190°C oven in a small baking tray.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.