Butternut Squash and Apple Soup #HolidaySideDish

This creamy, delicious soup, garnished with bacon bits and fresh apple slices, is the perfect start to your Holiday Dinner...

We are sharing Holiday Sides this week.......

Heather from Hezzi D's Books and Cooks hosts this annual event.  This year, she invited us to share Holiday Side Dishes on Monday, Wednesday, and Friday.  On Monday, I shared Roasted Delicata Squash and Sweet Potatoes with a Cranberry Gastrique as a side to whatever protein you are making. 

Today, I am serving up squash in another application.  This soup is perfect for whichever holiday you are celebrating.  If you are serving it up for Diwali, use olive oil or ghee instead of the bacon in this recipe. If you are celebrating Hanukkah, omit the bacon and use vegetable stock instead of chicken stock.

More Side Dish Recipes:

• Brussels Sprouts with Onion Vinaigrette from Hezzi-D’s Recipe Box
• 4 Cheese Pumpkin Macaroni and Cheese from A Kitchen Hoor’s Adventures
• Brown Butter Sage Biscuits from Jolene’s Recipe Journal
• Parmesan Roasted Broccoli from The Spiffy Cookie
• Cheddar Bay Biscuit Green Bean Casserole from Blogghetti
• South Indian Sweet Potato Poriyal from Magical Ingredients
• Horseradish Sauce from Art of Natural Living
• Potato and Celery Root Mash from Karen’s Kitchen Stories
• Butternut Squash and Apple Soup from A Day in the Life on a Farm
• Magic Chicken 65 Gluten Free from Sneha’s Recipe

I love serving multi-course, sit down meals for the holidays.  Oftentimes my gang is too large for this so I resort to a family style meal or buffet, but if we are having a dinner with 12 guests or less, I pull out all the stops and serve 5 or 6 courses.

Soup is always one of those courses.  Usually served first, unless I have an amuse-bouche to start.  When having a dinner party, I often like to have a theme.  If serving the Feast of Seven Fishes, I might start with Lobster Bisque.  If celebrating the Polish Tradition of Wigilia, I start with Beet Soup or Dill Pickle Soup. 

A French dinner may start with a Creamy Leek Soup, while an American dinner might start with this delicious Pear and Sweet Potato Soup.  

I made this Butternut Squash and Apple Soupn to take to my daughter's house after she had our newest grandson.  Her in-laws were visiting from France to help with the precious arrival and I brought dinner to ease up some of the burden.  This soup was a big hit.

Soups, First Courses, Holidays, Squash, Apples, Bacon

Soup

American

Yield: 8 Servings

Author: Wendy Klik

Butternut Squash and Apple Soup

This creamy, delicious soup, garnished with bacon bits and fresh apple slices, is the perfect start to your Holiday Dinner.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 6 slices of bacon, diced into 1/2" pieces (replace with 1 T. olive oil, if not serving pork)
• 2 stalks celery, cut into chunks
• 1 carrot, scraped and cut into thirds
• 1 medium onion, peeled and quartered
• salt and pepper, to taste
• 1 t. cinnamon
• 3/4 lb. potatoes, peeled and diced
• 2 tart apples, peeled, cored, and diced ( I used Granny Smith)
• 1 1/2 lbs butternut squash, peeled, seeded, and cut into 1/2 " pieces
• 2 c. chicken broth or vegetable broth
• 2 1/2 c. water
• Apple slices for garnish, if desired

Instructions

1. Place the carrot, celery, and onion in a food processor and pulse until chopped. Set aside.
2. In a large soup pot or Dutch oven, cook the bacon pieces until crisp. Remove with a slotted spoon and set aside, leaving the drippings in the pot. Alternatively, heat 2 Tablespoons of olive oil in the pot.
3. Add the processed vegetables to the drippings or oil, season with salt and pepper (keep in mind that the bacon drippings will be salty) and cook over low heat, stirring occasionally, until softened and fragrant, about 10 minutes. Stir in the cinnamon and cook a minute longer.
4. Add the potato, apple, squash, broth, and water to the pot and simmer for about 20-30 minutes, until the vegetables are very tender.
5. Use an immersion blender or heavy-duty blender to puree the soup until completely smooth.
6. Divide into bowls and garnish with apple slices and bacon pieces, if using.

Notes

Adapted from a recipe found in Gourmet magazine

Nutrition Facts

Calories

184

Fat (grams)

7 g

Sat. Fat (grams)

2 g

Carbs (grams)

29 g

Fiber (grams)

5 g

Net carbs

24 g

Sugar (grams)

10 g

Protein (grams)

4 g

Sodium (milligrams)

393 mg

Cholesterol (grams)

11 mg

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