Spiced Squash and Apple Soup with Bacon

Spiced Squash and Apple Soup with Bacon

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  • 8 strips bacon, diced
  • 1 LG Gala apple, peeled and diced
  • pinch of smoked sea salt
  • 1 T butter
  • ½ C onion, finely diced
  • 1 quart chicken stock
  • 3 C (about 3 lbs.) butternut squash, cooked and pureed
  • ½ C applesauce (unsweetened)
  • 1 ½ T candied ginger, diced
  • ¼ C maple syrup
  • ½ tsp pumpkin pie spice
  • 1 ½ tsp cinnamon
  • ½ tsp sea salt
  • ½ C heavy cream
  • extra cream for garnish, if desired


  1. In a Dutch oven cook the bacon until crisp. Remove the bacon to drain on a paper towel lined plate. 
  2. Add apples to the bacon drippings and sauté for 2 minutes. Remove apples to paper towel lined plate and sprinkle with a pinch of smoked sea salt. 
  3. Wipe the rest of the bacon drippings from pan and add the butter. Cook onions in the butter until translucent.
  4. Add the chicken stock, squash, bacon, apples, applesauce, candied ginger, maple syrup, pumpkin pie spice, cinnamon and sea salt. Bring to a boil over medium heat, stirring occasionally. Turn heat down to low and simmer for 25 minutes, stirring occasionally. 
  5. Remove from heat. Stir in the cream until blended and serve. As a garnish, dab some extra cream to each bowl when serving. Swirl with a butter knife.
Spiced Squash and Apple Soup with Bacon
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