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  • Writer's pictureElise Johnson

Butternut Squash Soup

Updated: Apr 10

A white bolt is filled with a bright butternut squash soup topped with homemade croutons and crispy bacon.
Butternut Squash Soup

I just love this time of year, don’t you? Fall inspires me to decorate my home in autumnal colors, make family trips to local apple orchards and farmer’s market, to pick the perfect pumpkins, and to make seasonal recipes like this butternut squash soup. Truth be told, it is also the time of year when I love to put my comfy pajamas on early and snuggle up to a good book with a nice cup of herbal tea.

Speaking of apple orchards, a tart variety has found its’ way into this delightfully comforting butternut squash soup. The tart apple, an orange and a lemon adds a pleasant surprise to this delicious, creamy and flavorful soup.

  • 6 slices uncured applewood smoked bacon, chopped

  • 1/2 yellow onion, chopped

  • 3 ribs of celery, chopped

  • 3 cloves garlic, minced

  • 2 bay leaves

  • 1 teaspoon dried thyme (pressed between fingers to release the oil)

  • 1 butternut squash, peeled, seeds removed, chopped

  • 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)

  • Zest of one large orange or lemon

  • 3 cups organic low-sodium chicken broth

  • 1 cup of filtered water

  • 1/2 teaspoon each ground nutmeg, cinnamon, mace and ginger

  • 1/4 teaspoon cayenne (which is a vasodilator!)

  • Celtic or pink Himalayan sea salt and pepper to taste

I think this squash deserves a round of applause, don’t you? Gorgeous. Just gorgeous.

Set a large saucepan over medium-high heat. Crisp up your bacon and then remove it onto a plate; set aside. Discard bacon fat. Add the onion and celery and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown. Add your garlic and cook one minute more.

Add squash, apple, the orange or lemon zest, chicken broth, herbs and spices, and water. Bring to boil. Cover with a lid and turn the heat down to a simmer. Add spices. Cook for 30 minutes or until the squash has softened.

Remove the bay leaves Before using an immersion hand or other blender to purée. Taste and add salt and pepper to taste.

Top with your crispy bacon. The textures are a wonderful addition to this creamy soup! Enjoy!

From my healthy heart to yours,

Elise xo

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Sep 28, 2023
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