Butternut Squash Soup

Prep Time
Cook Time
1h 15m
Ready In

"A tasty soup I made and I made it a tad bit healthier by not using the bacon, I used MorningStar Farms Veggie Bacon Strips instead and added in 1 tablespoon of olive oil for frying, I used 4 1/2 cups vegetable broth instead of water and chicken broth, if you omit the bacon and bacon fat or oil completely it's pretty much a no-fat soup. It may have been better using chicken broth and the pancetta but I liked it just the way I made it :)"

Original recipe yields 7 servings


  • Serving Size: 1 (374.1 g)
  • Calories 182.7
  • Total Fat - 4.7 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 34 mg
  • Sodium - 628.8 mg
  • Total Carbohydrate - 29.7 g
  • Dietary Fiber - 5 g
  • Sugars - 12.7 g
  • Protein - 7.9 g
  • Calcium - 65.2 mg
  • Iron - 1.6 mg
  • Vitamin C - 25 mg
  • Thiamin - 0.1 mg

Step 1

Cook the bacon strips in a 6-quart heavy pot over medium heat, stirring occasionally until crisp, then transfer paper towel-lined plate. Reserve 2 tablespoons of bacon fat in the pot (finely dice the bacon when cool).

Step 2

Add the celery, carrots and onions to the pot, reduce the heat to low and cover the pot. Cook the vegetables, stirring occasionally, until softened but not brown, 10 to 12 minutes. Add the curry powder and cook, uncovered, stirring for 1 minute.

Step 3

While the vegetables are cooking, peel and coarsely chop the potatoes. Peel, core and coarsely chop one apple.

Step 4

Add the chopped potatoes, apple, butternut squash, stock, 2 cups water, 1 teaspoon salt and 1/4 teaspoon black pepper to the pot. Simmer the mixture, uncovered, stirring occasionally until the vegetables are very tender, 15 to 20 minutes.

Step 5

Purée the soup in four batches in a blender until smooth. Return the puréed soup to the cleaned pot and thin it with an additional 1/2 cup of water, if necessary. Heat the soup over low heat until warmed throughout then season with additional salt and pepper, to taste.

Step 6

Cut the remaining apple into matchsticks then spoon the soup into bowls and garnish with a dollop of sour cream, then diced cooked bacon.

Tips & Variations

  • A blender