I know I just posted a butternut squash recipe a week or two ago, but I'm awash in butternut squashes, and so I figured you might be too. This is a squash recipe that my husband actually requested that I make again, so you know it's good!
I like the combination of the apples, squash, bacon and sage. It makes for a light, but hearty soup. It doesn't take long after you roast the squash and apples, and if you wanted to be prepared for a quick weeknight meal, you could always roast extra and freeze them (or make a double batch of soup and freeze the leftovers). Also, you can make this vegetarian/vegan very easily by leaving out the bacon and just using a little olive oil to sauté the onions and using vegetable stock instead of chicken. This would be delicious with a simple salad and a hunk of bread. Enjoy!
Roasted Butternut Squash, Apple and Bacon Soup
2 butternut squash, peeled, seeded and chopped into large chunks
3 small apples, peeled, cored and quartered
salt and pepper
4 slices bacon, cut into matchsticks
1 medium onion, chopped
5 large sage leaves, roughly chopped
2 1/2 cups chicken stock (or more to cover vegetables)
1 Tbl lemon juice
Preheat oven to 350 degrees. Combine squash and apples on a rimmed baking sheet. Drizzle with enough olive oil to coat and sprinkle with salt and pepper. Roast uncovered for 30-40 minutes until the squash and apples are fork tender and starting to brown a little.
In a soup pot, cook bacon over medium heat until browned. Remove bacon to a paper towel to drain. Remove all but one tablespoon of bacon grease from pot. Add onions and saute until starting to soften. Add sage and continue to sauté for another minute or two. Add squash and apples, and toss to combine. Add chicken stock and bring to a boil. Turn the burner off. Blend with a hand blender or in small batches in a food processor or blender. Add the lemon juice. Season with salt and pepper to taste. Use bacon to garnish.