Butternut Squash Apple Soup

This recipe for Butternut Squash Apple Soup represents a big milestone, as it is the first brand new recipe developed and tested for Gourmet Live. It is the appetizer recipe for our Ambitious Thanksgiving Menu, a collection of eight new recipes along with a day-by-day game plan, which debuted in the current issue. Enjoy this seasonal soup at your holiday table and download the free Gourmet Live app to complete your Thanksgiving spread.

Butternut Squash Apple Soup by Alexis Touchet
Makes 8 servings (about 8 to 9 cups)
Active time: 40 min
Total time: 50 min


  • 6 slices bacon, cut crosswise into 1/2-inch pieces
  • 2 celery ribs, chopped
  • 1 carrot, chopped
  • 1 medium onion, chopped
  • 1/4 tsp cinnamon
  • 3/4 lb boiling potatoes
  • 2 medium Granny Smith apples (about 3/4 lb total)
  • 1 1/2 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 to 4 cups)
  • 2 cups reduced-sodium chicken stock or broth
  • 2 to 2 1/2 cups water
  • Garnish: sour cream


Cook bacon in a 6-qt heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving 2 tablespoons fat in pot. (Add vegetable oil if your bacon is very lean and doesn't yield enough fat.)

Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add cinnamon and cook, uncovered, stirring, 1 minute.

While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop.

Stir squash, potato, chopped apple, stock, 2 cups water, 1 tsp salt and 1/2 tsp pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.

Puree soup in 4 batches in a blender (use caution when blending hot liquids), then heat in cleaned pot over medium low heat, stirring occasionally. (Add additional 1/2 cup water to thin, if necessary.)

While soup is heating, cut enough of remaining apple into thin matchsticks (about 1 1/2-inches long) to measure about 1/2 cup.

Serve soup topped with sour cream, bacon, and apple matchsticks.

Cooks' Notes:

Soup can be made 2 days ahead and chilled, covered once cooled.

Cooked bacon can be kept refrigerated in an airtight container. Reheat in a 375°F oven in a small baking pan.

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Photo Credit: Tim Hout

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