Roasted Butternut Squash & Apple Soup
Try this warming soup full or creamy butternut squash, tart apples and bacon and garnished with smoked paprika oil. Perfect on any fall day.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rodneystrong.com.
Cooking tools:
- Blender
- Fine-mesh sieve
- Apple corer
- Pastry brush
- Ladle
- Pitcher
- Chef's knife
- Cutting board
- Peeler
- Oven
- Stove
- Baking sheet
- Pot
- Saucepan
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 butternut squash (about 21⁄2 pounds), halved lengthwise and seeded
- 1 tablespoon olive oil
- Salt
- freshly ground pepper
- 2 tablespoons unsalted butter
- 1 slice apple wood–smoked bacon, coarsely chopped
- 1 yellow onion, sliced
- 3 to 4 peeled cloves garlic
- 2 Granny Smith apples, peeled, cored, and diced
- 6 cups chicken broth or stock
- 1 cup apple cider or juice
- 1⁄2 cup heavy cream
- 1⁄2 cup crème fraîche for drizzling
- 1 teaspoon Spanish Smoked sweet paprika
- 1⁄2 cup vegetable oil
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