Apple and Butternut Squash Soup with Bacon

• Gluten free

• Meat

  • 3 slices Bacon

• Produce

  • 2 Apples
  • 1 Butternut squash, medium
  • 1 tsp Garlic powder
  • 2 tsp Ginger
  • 1 Onion
  • 1 tsp Onion powder
  • 1 cup Pumpkin puree
  • 1 tsp Thyme

• Canned Goods

  • 1 32 ounce box Chicken broth

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/4 tsp Red pepper flakes
  • 1 tsp Salt

• Dairy

  • 1/4 cup Heavy cream

Found on smilesandwich.com

Ingredients

• 3 slices bacon
• 1 onion, chopped
• 2 apples, peeled and diced
• 1 medium butternut squash, peeled and diced
• 1 cup pumpkin puree (optional)
• 1 32 ounce box chicken broth
• 2 teaspoons ginger
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon red pepper flakes
• 1/4 to 1/2 cup heavy cream (optional)

Directions

• In a large soup pot, fry the bacon until crispy. Remove from pot, drain on a paper towel-lined plate, and crumble. Set aside. Remove all but two teaspoons bacon grease from the pan.
• Add the onion, apples to the pan and sauté until soft. While theyre cooking, place the squash in a microwave-safe bowl and microwave about 5 minutes.
• Add the squash and spices to the pan and cook until the squash is soft. Next, add the pumpkin and chicken broth to the pan. Bring to a boil, then reduce heat and simmer about 15-20 minutes.
• Remove from heat and use an immersion blender to puree soup. Stir in the cream if desired. Serve topped with bacon.