I bought a beautiful butternut squash to make my dairy-free butternut squash soup, then changed my mind. Instead I added apple and made this rich and creamy Butternut Squash Soup with apple and bacon that is easy, delicious, and has a hint of elegance. I had the idea that it would be the perfect first course for a tea party luncheon and pulled out the punch glasses I bought recently. How elegant does “Would you like a cup of Butternut Squash Bisque?” sound?!
I served the bisque for dinner, and while the kids ate it, it took a little coersion and creativity, so I’m not going to say your kids will love it. They most likely won’t but that just means there is more for you. I am packaging it into individual servings so I have some easy lunches over the next few days. Nothing like a good healthy heat and eat lunch to keep me on the right track for my day.
- 1 - 4 pound butternut squash
- 1 medium apple
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3 cups milk
- 3 slices bacon
- Preheat oven to 400.
- Cut butternut squash in half lengthwise and scoop out seeds.
- Chop apple and onion.
- Mince garlic.
- Fill hole in butternut squash with apple, onion, and garlic.
- Divide cinnamon and ginger between 2 sections, sprinkling over top.
- Put on cookie sheet and cover with foil.
- Bake 45 minutes - 1 hour, until soft.
- Set out to cool for 10 minutes.
- Scrape squash and filling into a bowl, removing skin.
- Puree with 3 cups milk.
- Heat in pan.
- While heating soup, dice and fry bacon.
- Serve bisque with bacon pieces sprinkled on top.
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