Red Barn Cafe-

Life is hectic - Savor every Bite!

Saturday, September 26, 2015

Butternut Squash Soup with Bacon and Apple

Butternut Squash soup is such a satisfying meal in colder Autumn or Winter months. I love to serve it with hearty croutons and some pumpkin seeds on top.


2 tablespoons extra-virgin olive oil
2 celery stalks, diced
1 onion , diced
1 shallot, minced
4 cups cubed fresh butternut squash
2 stalks fresh thyme
4 cups organic chicken stock
1/2 teaspoon sea or Himalayan salt
1  teaspoon ground black pepper
1 cubed fresh Ginger Gold apple, (or any that is tart/sweet)
1-2  slices Applewood bacon, chopped
Pumpkin seeds, plain or toasted
Heat oil in a large Dutch Oven. Add  celery,  shallot, onion and bacon. Cook until vegetables have begun to soften,  3 to 4 minutes. Stir in butternut squash, thyme, apple and salt and pepper. Cook until bacon is crisp and apple and butternut squash are soft, (5 min).  Pour in chicken stock. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Remove thyme stems. Use an immersion blender to purée soup. Or,  let the soup cool for 5 min. and carefully purée in batches in a blender. Serve topped with pumpkin seeds and toasty croutons.If you're feeling a little decadent (and who says that's a bad thing?), you can stir in 3/4 cup half and half or light cream before serving. I just did.

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