
Roasted Butternut Squash Soup with Apples and Bacon

Nutrition :
249 calories,
3.6 stars -
based on 274 reviews
Yield : 12 cups
Ingredients
-
1 (3 pound) butternut squash - peeled, seeded, and cubed1 tablespoon olive oilsalt and ground black pepper to taste8 strips bacon, chopped1 large onion, chopped6 stalks celery, chopped6 carrots, chopped1 bay leaf2 teaspoons curry powder1 teaspoon dried thymesalt and ground black pepper to taste1 Granny Smith apple - peeled, cored, and cubed4 cloves garlic, minced1 cup apple cider1 ½ quarts chicken stock½ teaspoon ground nutmeg1 ½ cups sour cream
Directions
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Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don t fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.
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