Roasted Butternut Squash Soup

I’m going to keep rolling with the soup recipes to help keep ya’ll warm in this cold Midwest winter!  This squash soup is one of my all-time favorites, it has just the right combination of hearty and healthy with just a bit of indulgence thrown in with the bacon and cream.

If you enjoy the recipe please let me know, and post your photos!

Serves 8-10

INGREDIENTS

6 slices bacon
4 medium carrots, chopped
1 large yellow onion, chopped
1 leek, chopped
2 medium Yukon gold potatoes
2 Granny Smith apples 
2 pounds butternut squash
6 cups chicken stock or broth
4 cloves garlic, minced 
4 springs of fresh thyme, bundled, or 1 teaspoon dried thyme
¼ cup heavy whipping cream
2 tablespoons apple cider vinegar
Salt and pepper

Garnish:
Greek yogurt
Diced scallions
Bacon

PREPARATION

1. Preheat the oven to 425 and line a rimmed baking sheet with parchment paper. Cut the ends of the squash off and then cut in half lengthwise, then use a spoon to remove the seeds. Place squash on the sheet and drizzle each half with just enough olive oil to lightly coat it on the inside. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
3. Cook bacon in a large heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving  the fat in pot. 
4. Cook the leek, carrot and onion in fat in the pot over low heat, covered, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add a pinch of salt and pepper.
5. While vegetables are cooking, chop the potatoes and peel and core the apples and coarsely chop.
6. Stir in chopped squash, potato, apple, stock, 1 teaspoon salt and 1/2 teaspoon pepper into onion and carrot mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.
7. Puree soup in batches in a blender or with an immersion blender.
8. Add cream, thyme and apple cider vinegar to pureed soup and simmer on low, covered, for 30 minutes.  Taste for salt and pepper.

Serve soup topped with Greek yogurt, chopped bacon, and diced scallions