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…
Here is what you’ll need
Roast the butternut squash and cook the bacon. Add the onion and then the carrots, celery, and cinnamon.
Add the chicken broth
And the water
Add the potatoes and apples and cook until tender
Add the butternut squash
And blend!
Trust me, it goes great with hot chocolate and ice cream!
Butternut Squash and Apple Soup
Ingredients
- 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
- salt
- pepper
- plain Greek yogurt
- pumpkin seeds
Instructions
- 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.