Butternut Squash Soup

This creamy Butternut Squash Soup has fall written all over it. Grab a cup and get cozy with this sweet, savory, and earthy soup.

Course Soup

Cuisine American

Keyword butternut squash soup, comfort food, easy butternut squash soup, Fall Favorites

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 527kcal

Author Maike Corbett

Heat the bacon over medium heat in a large pot or Dutch oven. Once the bacon turns crispy, remove about ¼ of the bacon and set it aside.
Add onions and fry in the bacon drippings. Stir in the allspice.
Add the diced butternut squash and apples. Stir well to combine with the bacon and onions. Cover with a lid and simmer for 1-2 minutes.
Pour the chicken broth and the heavy cream into the pot. Place the lid back on and bring the soup to a rapid boil. Reduce the heat and simmer for 10-15 or until the butternut squash and apples are tender.
Use an immersion blender** and puree the soup until smooth. Season to taste with salt and pepper. Serve immediately and garnish with reserved bacon bits.

*Honey Crisp apples work great for this soup. But other sweet apple varieties will work just as well. Choose a variety that does well with heat.

Use a blender or food processor if you don't have an immersion blender (stick blender). You will have to work in batches.