Yield: 6 + bowls of soup
Skill level: Medium
Spice level: Mild
Warm up to a hot bowl of this savory squash soup. The crunchy Autumn Glory® apples add substance, and we love the bits of bacon! The natural caramel and cinnamon notes of the apple blend beautifully with the ginger spices in the soup. This easy soup is a great way to feed your family on a cold winter day.
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
Preheat oven to 375° Fahrenheit. Cut the squash into halves or quarters & scrape out the seeds. 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.
While waiting for squash to roast, cook the bacon until crispy.
Scoop out the squash into the soup pot. Add the cream, milk, or coconut milk. The coconut milk works as a great non-dairy option. Bring the soup to a boil, and puree until smooth using an immersion blender. Add the vegetable stock and remaining spices.
Crumble the crisp bacon into the soup. Bring to a boil, and then reduce heat to a simmer for ten minutes.
Spiralize an Autumn Glory apple to create noodles. If you don’t have a spiralizer, diced apple works well too. Ladle hot soup into a bowl, and top with a large handful of apple noodles and a few chunks of bacon as garnish!
Enjoy!
Recipe created by Urban Farm Foods for Superfresh Growers
