It is not officially winter in Chicago but it sure feels like it is. I have reached the point where all I want to do is curl up on the couch with A) hot soup B) hot chocolate and C) a big bowl of ice cream. One of these things is not like the other. One of these things doesn’t belong. I am a big fan of soup all year round but especially in the winter. I am not into thin brothy soups with no substance though. I like a thick hearty soup.
I wouldn’t have guessed it from these ingredients but this soup is actually thick, creamy, hearty, and very satisfying. It kind of reminds me of a baked potato soup but without cream and cheese. So basically, this is the healthy version. You need a little healthy to balance out all the sitting on the couch and hot chocolate and ice creaming drinking and eating. Oh, and the cookies. I’ve eaten a lot of cookies this holiday season. Whoops…
Butternut Squash and Apple Soup
- 6 slices bacon
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1/2 onion, chopped
- 1/4 teaspoon cinnamon
- 2 yukon gold potatoes, peeled and chopped
- 1 granny smith apples, peeled, cored, and chopped
- 1 1/2 pounds butternut squash, peeled and cut into 1/2 inch cubes
- 1/2 tbsp olive oil
- 3 cup low sodium chicken broth
- 2 cup water
- plain Greek yogurt
- pumpkin seeds
- Pre heat the oven to 400 degrees F.
- Toss the squash with the olive oil and roast for 1/2 hour.
- In a large dutch oven cook the bacon and set aside.
- To the bacon grease add the onion and saute on medium heat for 3-4 minutes.
- Add the celery, carrots, and cinnamon.
- Cook an additional 5 minutes.
- Add the chicken broth and the water.
- Season with salt and pepper to taste.
- Bring to a simmer and add the potatoes and apples.
- Continue simmering until the potatoes are tender; about 15-20 minutes.
- Remove from heat.
- Add the roasted butternut squash.
- Allow to cool slightly and blend with an immersion blender until smooth.
- Garnish with bacon, Greek yogurt, and pumpkin seeds.