Farmhouse Butternut Squash Soup
A hearty and comforting soup featuring roasted butternut squash, carrots, and Granny Smith apple, topped with crispy bacon. The combination of caraway seeds and thyme creates a delicious farm-fresh flavor.
Ingredients
- •4 slices bacon
- •4 cloves garlic
- •1 teaspoon caraway seeds
- •2 pounds butternut squash
- •½ pounds carrots
- •1 whole Granny Smith apple
- •3 sprigs thyme
- •2 leaves Turkish bay leaves
- •3½ cups reduced-sodium chicken broth
- •2 cups water
- •1¼ teaspoons cider vinegar
Cooking Instructions
- 1.
Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.
8 min
- 2.
Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
20 min
- 3.
Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.
10 min
