Roasted Butternut Squash Soup with Apples and Bacon

Name: Roasted Butternut Squash Soup with Apples and Bacon
Total time: 100
Yield: 12
Ingredients: 1 (3 pound) butternut squash - peeled, seeded, and cubed; 1 tablespoon olive oil; salt and ground black pepper to taste; 8 strips bacon, chopped; 1 large onion, chopped; 6 stalks celery, chopped; 6 carrots, chopped; 1 bay leaf; 2 teaspoons curry powder; 1 teaspoon dried thyme; salt and ground black pepper to taste; 1 Granny Smith apple - peeled, cored, and cubed; 4 cloves garlic, minced; 1 cup apple cider; 1 ½ quarts chicken stock; ½ teaspoon ground nutmeg (Optional); 1 ½ cups sour cream

Recipe by LEXINOLE29 from allrecipes.com

2 Hr. 40 Mins.

Ingredients

12 servings

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1 (3 pound) butternut squash - peeled, seeded, and cubed
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1 tablespoon olive oil
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salt and ground black pepper to taste
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8 strips bacon, chopped
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1 large onion, chopped
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6 stalks celery, chopped
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6 carrots, chopped
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1 bay leaf
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2 teaspoons curry powder

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1 teaspoon dried thyme
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salt and ground black pepper to taste
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1 Granny Smith apple - peeled, cored, and cubed
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4 cloves garlic, minced
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1 cup apple cider
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1 ½ quarts chicken stock
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½ teaspoon ground nutmeg (Optional)
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1 ½ cups sour cream

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
Place squash in a large bowl and drizzle with olive oil; mix to coat. Sprinkle with salt and pepper. Spread squash into a single layer on a baking pan.
Roast squash in the preheated oven, turning once, until fork-tender and caramelized, 30 to 40 minutes.
Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices to a paper towel-lined plate, reserving drippings in the pot.
Place onion, celery, carrot, bay leaf, curry powder, thyme, salt, and pepper in the Dutch oven; cook in reserved bacon drippings until carrots and celery are soft. Mix in apples and roasted squash; cook another 5 minutes. Stir in garlic and cook another minute.
Pour apple cider over mixture; reduce heat to medium-low and bring to a simmer, cooking until reduced by half. Stir in chicken stock; simmer over medium-low heat for about 20 minutes.
Puree soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than halfway. Always remove the center lid piece of a stand blender when blending hot liquids so steam can escape; cover the hole with a dish towel while blending.
Stir nutmeg into soup. Garnish each bowl with 1 tablespoon sour cream and some bacon pieces to serve.