Creamy Butternut Squash Soup with Apple and Bacon TwoSleevers

How Do I Cook That? Butternut Squash Recipes

Crumble the bacon. In a heavy saucepan, cook the onion, leek, garlic and bay leaf with salt and pepper to taste in the reserved grease over medium heat, stirring until softened. Add the squash, apples, broth and one-half cup water. Simmer the mixture, covered, until the squash is tender, about 15 minutes. Discard the bay leaf.

Simple Butternut Squash Soup The Recipe Critic

Add the bacon to the pot. Cook, stirring occasionally, until crisp, 5 to 10 minutes. Line a plate with paper towels. Cut the squash in half crosswise; peel and trim it, and scoop out the seeds. Cut it into chunks that will fit through the feed tube of a food processor. Peel, quarter, and core the apples. Trim, peel, and quarter the onion.

Butternut Squash Soup with Bacon SueBee Homemaker

Make the Soup: In a deep soup pot, heat 3 tablespoons of the bacon fat.*. Add in the onion, garlic, carrot, and celery, and cook until softened. Add in the butternut squash and apples. Season with sea salt, pepper, nutmeg, and ginger. Add in 4 cups of chicken broth and 1 cup of water. Bring to a simmer and simmer for about 25 minutes, until all.

The Iron You Roasted Butternut Squash and Bacon Soup

In a large soup pot, fry the bacon until crisp. Remove the bacon and drain on a paper towel lined plate. Remove all but about two teaspoons of the bacon grease from the pan. Cook the onion and the apples in the bacon grease until soft. Once the squash is cool enough to handle, use a spoon to scoop the flesh out.

5 INGREDIENTS BUTTERNUT SQUASH SOUP The Yummie

2 slices bacon. 1/2 medium onion, chopped fine (about 1/2 cup) white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup) 1 large garlic clove, minced. 1/2 bay leaf. 1.

AppleButternut Squash Soup Recipe Martha Stewart

Preheat your oven to 375°F. In a large, deep stockpot or Dutch oven, heat the olive oil over low. Add the onions and cook until very tender, about 15 to 20 minutes, stirring occasionally. While the onions cook, cut and peel the squash and apples. Add them to the pot, then add 2 cups of the stock.

Butternut Squash Soup with Bacon Rachel Cooks®

Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an.

Creamy Butternut Squash Soup The Original Dish

Reduce heat to low, and cook, stirring occasionally, until very tender and light golden brown, about 25 minutes. Add carrots and sage; cook, stirring occasionally, 5 minutes. Stir in cooked squash.

Butternut Squash Soup with Bacon + Apples {Instant Pot, Whole30}

Preheat oven to 425°F. Toss squash with one teaspoon of olive oil and roast in oven for 15 minutes. Stir and roast 10-15 minutes longer or until squash is tender. In a large pot, heat remaining 1 teaspoon of olive oil over medium heat. Add onions and celery and cook, stirring, until onions are translucent and softened.

Creamy Butternut Squash Soup

Set aside. Remove all but two teaspoons bacon grease from the pan. Add the onion, apples to the pan and sauté until soft. While they're cooking, place the squash in a microwave-safe bowl and microwave about 5 minutes. Add the squash and spices to the pan and cook until the squash is soft.

Creamy Butternut Squash Soup with Apple and Bacon TwoSleevers

Cook bacon in soup pot or Dutch oven until crisp. Remove from pan and drain on paper towels. STEP 2. Heat bacon fat over medium-high heat. Add squash and cook until browned. STEP 3. Add apple, sage, salt and pepper. Cook 2-3 minutes. STEP 4.

Butternut Squash Soup with Maple Bacon Bits Macheesmo

Add the squash, apples, herbs and spices, salt, pepper and broth. Cover pot and cook on high pressure 5 mins. Once cook time is up, quick release the pressure. Turn off the pot and add the bacon back in, then add nutritional yeast, if using. Place your Immersion blender in the instant pot to puree until very smooth.

Butternut Squash Apple Soup Delicious Meets Healthy

Instructions. Heat a 5 ½ qt Dutch oven (or heavy bottomed pot) over medium-high heat. Add the diced bacon. Cook for 6 minutes, stirring occasionally. Lower the heat to medium-low and continue to cook for about 8 more minutes, or until the bacon is crisp. Transfer the bacon to a plate lined with paper towels.

Butternut Squash Apple Soup (Healthy, Low Fat) Kylee Cooks

Step 1. Cook bacon in a 6-quart heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving 2 tablespoons fat in pot.

Butternut Squash Apple Soup Recipe Well Plated by Erin

Instructions. Heat oven to 350 degrees. If you have purchased a whole butternut squash, peel it using a vegetable peeler. Cut into half and scoop out the seeds. Cut into large chunks and now you're ready to use the chunks. Place all ingredients for the soup in the inner liner of your Instant Pot.

Creamy Bacon Roasted Butternut Squash Soup Easy Healthy Recipes Using

Preheat oven to 400. Add butternut squash, potato, and red pepper to a large bowl. Season with olive oil, salt, and pepper. Spread out on a baking sheet in a single layer. Bake for 25 minutes. In the meantime, heat a large dutch oven to medium high heat. Add bacon and cook until crispy. (about 5-6 minutes)