Squash Soup with Autumn Glory Apple Noodles & Bacon

Yield: 6 + bowls of soup

Skill level: Medium

Spice level: Mild

When it comes to cozy winter meals, roasted squash soup is a go-to for both comfort and flavor. This creamy squash soup with apples and bacon adds a fresh twist, balancing rich, velvety texture with subtle sweetness and smoky depth. The roasted squash creates a naturally smooth base, while crisp apples and savory bacon bring contrast and complexity to every bite. Whether you’re looking for an easy weeknight dinner or a seasonal soup to serve guests, this recipe delivers warmth, flavor, and simplicity in one bowl.

Ingredients

• 1 medium Hubbard squash or 2 acorns or butternut squash
• 1 Autumn Glory® apple
• Olive oil
• Salt
• Pepper
• 2 cups cream, milk, or coconut milk
• 2 cups vegetable stock
• 1 teaspoon ground pepper
• 1 teaspoon onion powder
• 1 teaspoon minced garlic
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ½ teaspoon paprika
• 5 strips of maple bacon

Directions

1. Preheat the oven to 375°F.
2. Cut the squash into halves or quarters & scrape out the seeds.
3. Drizzle with olive oil, and add salt and pepper. Roast squash for 35-40 minutes, until fork-tender. Allow squash to cool enough to handle.
4. While waiting for the squash to roast, cook the bacon until crispy.
5. Scoop out the squash into the soup pot.
6. Add the cream, milk, or coconut milk. The coconut milk works as a great non-dairy option.
7. Bring the soup to a boil, and puree until smooth using an immersion blender.
8. Add the vegetable stock and remaining spices.
9. Crumble the crisp bacon into the soup.
10. Bring to a boil, and then reduce the heat to a simmer for ten minutes.
11. Spiralize an Autumn Glory apple to create noodles. If you don’t have a spiralizer, diced apple works well too.
12. Ladle hot soup into a bowl, and top with a large handful of apple noodles and a few chunks of bacon as garnish!
13. Enjoy!

Recipe created by Urban Farm Foods for Superfresh Growers®.