This is one of my most favorite fall recipes EVER! As soon as the air gets a bit of a chill and the leaves take on a tinge of yellow and orange, this goes in the pot. Creamy and silky, this soup boasts flavors from the whole season. It will not disappoint even the pickiest eaters.
Here is what you will need to make this oh so yummy butternut squash soup.
4 strips of bacon, diced
1 butternut squash, peeled and cubed
1 granny smith apple, cored and chopped
1 sweet onion, chopped
2 yukon gold potatoes, peeled and chopped
2 tsp. fresh thyme leaves
1 42 oz. can of chicken stock
1 Tbsp. maple syrup
Start off by cooking the diced bacon over medium-high heat until crispy. Remove from the dutch oven with a slotted spoon and allow to drain on a paper towel lined plate.
Next, leaving the bacon grease in the dutch oven, add the onion. Sauté the onion for about 5 minutes. Then add all of the other diced and chopped ingredients. Allow those to sauté until tender, about 15 minutes.
Now add the thyme and the chicken broth. Bring up to a boil and allow to simmer for another 15 minutes.
Once all of the ingredients are soft, turn off the stove and remove from heat. Use your potato masher to gently mash the ingredients leaving plenty of lumps. This just helps the immersion blender along. Now use the immersion blender to make the soup smooth and silky. Be careful not to splash!
Once the blender has done its job and your soup is smooth and lump free, add the maple syrup and stir. Ladle into bowls and garnish with more fresh thyme and the bacon bits.