Acorn squash, apple, and bacon soup

Acorn Squash & Apple Soup with Bacon

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This acorn squash and apple soup with warm baking spices and crispy bacon is the perfect way to celebrate fall. It’s officially soup season, and I couldn’t be more excited to share this recipe with you! Buttery acorn squash makes the base, accompanied by sweet apples and onion. Warming fall spices harmonize in the background while complimenting all that crispy decadent bacon. Needless to say, this soup will be a family favorite in no time! It makes a great appetizer for fall entertaining, or even Thanksgiving! If you want to make this a heartier soup for the main meal, try adding some chopped chicken or pork. Trust me when I say this is the ultimate way to commemorate all the essential flavors of fall! Happy soup season friends!

Acorn Squash & Apple Soup with Bacon

Serves 6 
Prep: 15 min
Cooking: 45 min
Total:  1 hour
Beginner

Ingredients:

3 medium acorn squashes, halved and deseeded

2 Tbsp. Olive oil, for roasting 

2 medium red apples, peeled and cored 

1 large onion, white or yellow, diced 

1 Tbsp. Olive oil, for sautéing 

4 cloves of garlic, minced 

1 tsp. cinnamon, ground 

½ tsp. nutmeg, ground
¼ tsp. ginger, ground 

4 cups chicken, bone, or vegetable broth 

1 Lb. uncured bacon, crispy and chopped 

4-5 green onions, sliced 

Salt, TT

Pepper, TT 

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 400°F.
  3. Begin by halving your acorn squash, and scooping out and discarding the seeds.
  4. Place four acorn squash halves face up on a sheet tray.
  5. Drizzle with olive oil and bake for 20-25 minutes or until soft.
  6. While squash is cooking, peel and core your apples, and cut up your onion and garlic.
  7. In a large sauté pan add 1 tablespoon of olive oil over medium heat.
  8. Add in apples, onion, and garlic.
  9. Sauté for 8-10 minutes or until the onion becomes translucent and the apples are soft, set aside.
  10. Once the squash is done roasting, remove it from the oven to cool slightly.
  11. Next, place bacon slices on a sheet tray and bake for 10-12 minutes or until fully cooked and crispy, set aside to cool.
  12. While bacon is cooking, bring a large pot to medium heat.
  13. Scoop out your squash and add it in along with the apples, onions, garlic, spices, and broth.
  14. Bring to a simmer and taste for seasoning, adjust if needed.
  15. Set up your high-speed blender and carefully, in batches, blend until smooth. Alternatively, you can use an immersion blender to make the soup smooth.
  16. Chop up your bacon and green onion for topping.
  17. Ladle soup into bowls and top with bacon and green onion. Enjoy!

          

Nutrition Facts: 
Calories- 294
Carbs- 35.1 g
Fat- 11.6 g
Protein- 11.7 g