Butternut Squash Soup with Bacon and Apple
Serves 5 - 6
- 5 cups diced butternut squash
- 5 slices of bacon, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 3/4 cup diced tomatoes, fresh or canned
- 1 tsp dried sage, thyme, savoury and oregano (or any combination of these)
- 4 cups chicken broth, low sodium
- 3/4 cup apple juice or cider
- Cut squash in half, scoop out the seeds and roast for 30 minutes at 350 or slit the skin of the squash with a knife and microwave for 5 - 7 minutes. Peel the squash, remove the seeds and dice into small pieces.
- In a large saucepan, over medium low heat cook bacon until crisp. Remove from the pan and drain on paper towel. Leave about 2 tbsp of the bacon grease in the pot.
- Increase the heat to medium high and saute the onions until soft
- Add the garlic, tomatoes and herbs. Cook until the tomatoes break down
- Add the broth and scrap any bits off the bottom of the pot.
- Add the squash, bring to boil and then simmer until the squash is soft
- Use either a hand blender or regular blender to puree the soup.
- Serve with the bacon sprinkled on top.
This soup freezes really well and is perfect for those chilly fall or cold winter meals!