Delicious Roasted Butternut Squash Soup with the Sweetness of Apples and a Hint of Smoky Bacon

This comforting and flavorful Roasted Butternut Squash Soup with Apples and Bacon is the perfect dish for chilly days. The rich and velvety soup combines the natural sweetness of roasted butternut squash and apples with the smoky goodness of bacon. It is a hearty and satisfying soup that is easy to make and will warm you up from the inside out. Serve it as an appetizer or a main course with some crusty bread for a complete meal.

Ingredients

• 1 large butternut squash, peeled and diced
• 2 medium apples, peeled, cored, and diced
• 6 slices of bacon, cooked and crumbled
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream
• 2 tablespoons of olive oil
• 1 teaspoon of dried thyme
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the diced butternut squash and diced apples on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat well.
3. Roast in the preheated oven for about 25-30 minutes, or until the squash and apples are tender and slightly caramelized.
4. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
5. Add the roasted butternut squash and apples to the pot. Stir in the dried thyme and season with salt and pepper.
6. Pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld together.
7. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through.
9. Serve the soup hot, garnished with crumbled bacon and a sprinkle of dried thyme. Enjoy!

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