Roasted Butternut Squash Soup with Apples and Bacon

Recipe View Preheat the oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View In a large bowl, toss the cubed squash with olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer on a baking sheet. (2 minutes)

Recipe View Roast in the preheated oven for 30 to 40 minutes, or until fork-tender and caramelized, turning once halfway through. (35 minutes)

Recipe View While the squash is roasting, cook the chopped bacon in a Dutch oven over medium-high heat until crispy and evenly browned, about 10 minutes. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate, reserving the bacon drippings in the Dutch oven. (10 minutes)

Recipe View Add the chopped celery, carrots, and onion to the Dutch oven with the reserved bacon drippings. Season with curry powder, thyme, bay leaf, salt, and pepper. Cook over medium heat until the celery and carrots are softened, about 8-10 minutes. (9 minutes)

Recipe View Stir in the cubed apple and roasted squash. Cook for another 5 minutes to allow the flavors to meld. Stir in the minced garlic and cook for 1 minute more until fragrant. (6 minutes)

Recipe View Pour in the apple cider and bring to a simmer over medium-low heat. Cook until the cider has reduced by about half, about 5-7 minutes. (6 minutes)

Recipe View Add the chicken stock and bring the soup to a simmer. Cook for 20 minutes to allow the flavors to fully develop. (20 minutes)

Recipe View Carefully transfer the soup to a blender, working in batches if necessary. Alternatively, use an immersion blender directly in the Dutch oven. Purée the soup until smooth and creamy. (10 minutes)

Recipe View Return the puréed soup to the Dutch oven. Stir in the ground nutmeg. Taste and adjust seasonings as needed. (3 minutes)

Recipe View Ladle the soup into bowls and garnish each serving with a dollop of sour cream (optional) and crumbled bacon. (2 minutes)