1 Butternut squash, peeled, seeded and diced into 1 inch cubes (about 8-10 cups)
1 large onion, chopped
1 Tablespoon Alfies seasoning
12 ounces applewood bacon, cut in 1/4 inch pieces, large bits of fat removed
2 tart apples, peeled and diced
|Roasted Butternut Squash, Bacon and Apple Soup|
4 cups chicken stock
1 Tablespoon maple syrup
pinch of nutmeg
apple juice or apple cider, if needed
sea salt and fresh pepper, to taste
2 green onions, sliced (optional)
Preheat oven to 425F.
In a large saucepan (dutch oven), cook bacon and remove with a slotted spoon and drain on a plate lined with paper towel.
On a sheet pan, place squash and onion and mix with a tablespoon of bacon fat. Season with Alfies and roast in oven about 20 minutes until squash is tender.
Into saucepan, with remaining bacon fat, add apples and sage and saute a couple of minutes. Add squash, onions, chicken stock, maple syrup, and nutmeg until heated throughout. Thin with apple juice, if desired.
Puree in batches in a blender. Add salt and pepper, to taste.
Pour into soup bowls and garnish with cooked bacon and green onions.