Ingredients

The following ingredients have 4 Servings
  • 1 butternut squash (for 3 1/2 cups squash puree)
  • 3 slices bacon
  • 1 onion (chopped)
  • 4 apples (peeled and diced)
  • 28 ounces vegetable broth (or chicken broth)
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1 Tablespoon orange juice

Instruction

  • Preheat the oven to 375 degrees F. Slice a butternut squash in half, and remove the seeds. Place it cut side up on a cookie sheet that has been lined with foil and drizzle some oil on it. Bake at 375 degrees F for about 50 minutes, until it is tender when pierced with a fork.
  • Once the squash is done roasting, cook the bacon. In a large soup pot, fry the bacon until crisp. Remove the bacon and drain on a paper towel lined plate. Remove all but about two teaspoons of the bacon grease from the pan.
  • Cook the onion and the apples in the bacon grease until soft.
  • Once the squash is cool enough to handle, use a spoon to scoop the flesh out. Set aside.
  • When the onions and apples are soft, add the squash puree and spices. Add the broth, and bring to a boil. Reduce heat to low and continue to cook to let the flavors blend, about 20 minutes.
  • Remove from heat and puree the soup using an immersion blender. If it seems too thick, add a little more broth.
  • Add the orange juice and stir. Season with more salt and pepper if desired.
  • Spoon into bowls, and top with crumbled bacon.