"The coziest bowl of Roasted Butternut Squash Soup with crispy bacon and slightly tart Granny Smith apple! This is the most perfect combination of sweet, sour, salty, crispy, and creamy!"
Roasted Butternut Squash with Crispy Bacon and Granny Smith Apples
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Serves or Makes: 6
Recipe Card
ingredients
- 1 butternut squash, (about 2.5 pounds)
- 1 tablespoon neutral oil
- 1 onion, coarsely chopped
- 4 garlic cloves, peeled and crushed
- 1 teaspoon kosher salt
- 4 cups vegetable or chicken broth
- 1/4 teaspoon black pepper
- 1 can coconut milk
- 12 ounces bacon
- 1 Granny Smith apple, julienned
- 1/4 lemon
- Olive oil, for drizzling
Method
Step 1
Preheat oven to 425F.
Step 2
Cut the butternut squash in half lengthwise and remove seeds. Drizzle the flesh side with oil and lay flesh side down on a baking sheet. Roast for 40-50 minutes or until fork-tender. Remove from oven and let cool slightly.
Step 3
Cook the bacon. With 25 minutes left on the squash, prepare a large baking sheet with parchment paper. Place strips of bacon on the pan, (making sure they don’t overlap too much, but they do shrink slightly while cooking). Cook until bacon is crispy, about 20-25 minutes. Set cooked bacon aside on a paper towel-lined plate.
Step 4
Meanwhile, heat neutral oil in a large pot over medium heat. Add onion, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onion is soft and slightly translucent, 5-7 minutes.
Step 5
Once squash is slightly cooled, scoop flesh out of the skin and into the pot. Add 3 cups of broth, coconut milk, and pepper. Purée with a stick blender or add to a blender (blend in batches, if necessary). Taste and season with more salt and pepper if desired. If soup is too thick, stir in another cup of broth.
Step 6
To serve: Squeeze lemon juice over sliced apples and lightly toss to coat. Top soup with crumbled crispy bacon, apple, and a drizzle of olive oil if desired!