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A bowl of butternut squash and apple soup topped with bacon and pumpkin seeds.
5 from 1 vote

Butternut Squash and Apple Soup

This delicious Fall soup pairs roasted butternut squash, savory bacon, apples and a hint of maple syrup for the perfect cozy dinner recipe.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 257 kcal

Ingredients

  • 3 lb (1362 g) Butternut Squash skin & seeds removed, cut into cubes
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Maple Syrup
  • 1 teaspoon Salt divided
  • 4 slices (105 g) Bacon cut into ½” pieces
  • 3 (68 g) Shallots thinly sliced
  • 4 cloves Garlic minced
  • ½ teaspoon Black Pepper
  • ⅛ teaspoon Ground Chipotle Pepper
  • pinch Cinnamon
  • ¾ Cup (100 g) Apple peeled & diced
  • 3 Cups (720 ml) Gluten Free Chicken Broth or Vegetable Broth
  • ¾ Cup (180 ml) Lite Coconut Milk

Instructions

  • Preheat the oven to 425 °F (218 °C)
  • Combine the squash cubes, olive oil, maple syrup and ½ teaspoon of salt in a large bowl. Stir well to coat the squash.
    3 lb (1362 g) Butternut Squash, 2 Tablespoons Olive Oil, 1 teaspoon Maple Syrup, 1 teaspoon Salt
  • Spread the squash on a baking sheet and roast for 25-30 minutes until the squash begins to soften.
  • While the squash is roasting, add the bacon pieces to a Dutch oven pot (or large soup pot) over medium heat. Cook until the bacon pieces are crispy. Remove the bacon with a slotted spoon and place on a paper towel lined plate.
    4 slices (105 g) Bacon
  • Drain all but 2 tablespoons of the bacon grease and return the pot to the stove.
  • Add the shallots and cook for about 5 minutes, stirring occasionally.
    3 (68 g) Shallots
  • Add in the remaining minced garlic, remaining salt, black pepper, chipotle pepper and cinnamon. Cook while stirring constantly for 1 minute. It should be fragrant.
    4 cloves Garlic, ½ teaspoon Black Pepper, ⅛ teaspoon Ground Chipotle Pepper, pinch Cinnamon, 1 teaspoon Salt
  • Add in ½ cup of the broth and deglaze the bottom of the pan.
    3 Cups (720 ml) Gluten Free Chicken Broth
  • Transfer the roasted squash to the soup pot and use another ½ cup of broth to deglaze the baking sheet. Pour all the browned bits in with the soup.
  • Add the apples and remaining broth to the pot and bring to a simmer. Cook until the apples are softened.
    ¾ Cup (100 g) Apple
  • Puree the soup with an immersion blender or using a high-speed blender. Return the blended soup to the pot.
  • If you want the soup to be creamy, you can add the coconut milk now or if you prefer a lighter soup add more broth instead. Warm for a few minutes.
    ¾ Cup (180 ml) Lite Coconut Milk
  • Serve with the reserved bacon and roasted pepitas.

Notes

NOTE ON NUTRITION: The calories listed above are an estimate, which includes the bacon topping. 
TO ROAST PEPITAS: Add 1 cup of pepitas and 11/2 teaspoons of olive oil to a small bowl. Stir well. Spread the pepitas on a foil lined baking sheet. Sprinkle generously with salt. Bake at 350 for 10 minutes, stirring halfway through.
STORAGE: Store leftover soup in an airtight container in the refrigerator for up to 4 days.