Roasted Butternut Squash Soup with Apples and Bacon

Ingredients

• 1 , 3 pound
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 8 stripss bacon , chopped
• 6 stalks celery , chopped
• 6 carrots , chopped
• 1 large onion , chopped
• 2 teaspoons curry powder
• 1 teaspoon dried thyme
• 1 bay leaf
• salt and ground black pepper to taste
• 1 Granny Smith apple , peeled, cored, and cubed
• 4 cloves garlic , minced
• 1 cup apple cider
• 1.5 quartss chicken stock
• 0.5 teaspoons ground nutmeg , Optional
• 1.5 cups sour cream , Optional

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Toss squash with olive oil in a large bowl until coated; season with salt and black pepper. Spread squash into a single layer on a baking sheet.

3. 3

   Roast in the preheated oven until fork-tender and caramelized, 30 to 40 minutes, flipping once.

4. 4

   Cook bacon in a Dutch oven over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; reserve drippings in the Dutch oven.

5. 5

   Add celery, carrots, onion, curry powder, thyme, bay leaf, salt, and black pepper to the Dutch oven; cook until celery and carrots are soft. Stir in apples and roasted squash; cook 5 minutes. Stir in garlic; cook 1 minute.

6. 6

   Add apple cider, reduce heat to medium-low, and bring to a simmer. Simmer until reduced by half. Stir in chicken stock; simmer for 20 minutes.

7. 7

   Fill blender halfway with soup or use an immersion blender. Cover and hold lid down with a dish towel; pulse a few times before leaving on to purée. Pour into a pot. Repeat with remaining soup.

8. 8

   Stir nutmeg into soup. Garnish each serving with 1 tablespoon sour cream and some bacon pieces.