Butternut Squash with Apple

Autumn in Wisconsin is a picturesque time when the vibrant colors of red, orange, and yellow foliage paint the landscape. The chill in the air sets the perfect atmosphere for enjoying heartwarming soups that celebrate the bounties of the season. This Butternut Squash and Apple Soup is a delightful representation of everything wonderful about fall. Its rich flavors and creamy texture make it a standout dish that will impress your guests at gatherings or simply provide comfort on a cozy weeknight supper. The best part is that you can prepare this delicious soup in just 45 minutes or less, making it a convenient option for those busy autumn days.

INGREDIENTS:

• 2 slices bacon
• 1 tablespoon olive oil
• ½ medium onion, chopped fine (about ½ cup)
• 1 large leek, white and pale green parts washed well, and chopped fine (about 1 cup)
• 1 large garlic clove, minced
• ½ bay leaf
• 1¼ pounds butternut squash (one large/two small) seeded, peeled, and cut into 1-inch pieces (about 3 cups)
• 1 apple, peeled, cored, and chopped into ½-inch pieces (pick your favorite, mine is Cortland)
• 2 cups chicken stock
• Dash of ground nutmeg
• Salt (½–1 teaspoon depending on stock) and pepper (black or white and black)
• ½ cup water plus additional for thinning soup
• 2 tablespoons sour cream or crème fraîche

GARNISHES:

Any or all of these toppings will be great on your soup:

• Sour cream or crème fraîche
• Chopped unpeeled apple
• Crumbled cooked bacon

INSTRUCTIONS:

1. In a large saucepan or stockpot, cook bacon until crisp. Place bacon on paper towels to drain grease. Blot, and then crumble when cool.
2. Drain bacon grease from the pan into a can or container for disposal. The crispy brown bits can stay in the bottom of the pan. Crumble bacon and set aside.
3. Add olive oil to the pan. Add onion, leek. Sauté until softened and translucent. Add the garlic and bay leaf. Cook 1 to 2 minutes.
4. Add squash, apple, the bay leaf, salt, pepper, nutmeg, and broth. Add ½ cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.
5. In a blender, or with an immersion blender, carefully purée mixture in batches, transferring back to a clean saucepan, and add enough additional water or stock to thin soup to your favorite consistency.
6. Gently stir in sour cream or crème fraîche, and pepper to taste. Heat the soup over low heat until hot (do not boil).
7. Serve soup topped with additional sour cream/crème fraîche, crumbled bacon, and small pieces of freshly chopped apple.

TIPS:

• Choosing the Right Squash and Apple: Look for a ripe, flavorful butternut squash and a crisp, sweet apple like Cortland or your personal favorite. The combination of these two ingredients adds depth and sweetness to the soup.
• Preparing the Squash: Peeling and cutting the butternut squash can be a bit challenging due to its firm texture. To make the process easier, you can use a vegetable peeler to remove the skin, and then carefully cut the squash into 1-inch pieces.
• Consistency of the Soup: The soup’s thickness is a matter of personal preference. If you prefer a thicker soup, use less water or stock when blending the ingredients. For a lighter consistency, add more water or stock until you achieve your desired texture.
• Immersion Blender vs. Traditional Blender: If you have an immersion blender, it can be more convenient to blend the soup directly in the pot. However, if you’re using a traditional blender, be sure to blend the mixture in batches and handle it carefully, as hot liquids can cause splattering.
• Adjusting Seasoning: The seasoning of the soup, including salt, pepper, and nutmeg, can be adjusted to suit your taste. Start with a smaller amount and add more as needed during the cooking process.
• Garnish Creatively: The garnishes for this soup are versatile. Consider topping your soup with a dollop of sour cream or crème fraîche, crumbled cooked bacon, or some chopped unpeeled apple for added freshness and texture.