Butternut Squash Soup
Recipe type: Soup
Total time: 
Serves: 4
A hearty, healthy fall classic soup.
  • Ingredients
  • 6-8 cups of butternut squash (depending on how thick you want your soup)
  • 6-8 slices of bacon (depending on how much you love bacon)
  • 1 tsp marjoram
  • 1 tsp rosemary
  • 1 Granny Smith (or similar) Apple
  • 4 cups chicken broth ( I used gluten free, but any works)
  • salt and pepper to taste
  1. With a very sharp knife and strong arm, slice your squash lengthwise down the middle and place on a greased cookie sheet or pan, cut side down. Roast in the oven, at 400 degrees F for 40 minutes, or until fork tender.
  2. Meanwhile, in large pan, cook bacon until crisp, then remove bacon onto a plate with paper towel to remove some of the grease.
  3. In the remaining grease (mmmm), fry up your roasted butternut squash. Dice apple and add to squash. Add marjoram and rosemary, chicken broth, and salt and pepper.
  4. Let simmer for 30 minutes. Using a hand blender, or putting your soup in a regular blender, puree soup until smooth. Taste and add salt and pepper as needed.
  5. Dice bacon and garnish each bowl liberally.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/11/butternut-squash-soup/