Squash and Apple Soup With Beet and Bacon: A Fall Harvest Bowl
This vibrant dish brings creamy sweetness and smoky crunch to elevate autumn gatherings.
Squash and Apple Soup With Beet and Bacon
Welcome to a celebration of autumn flavors with this sophisticated squash and apple soup, elevated by the earthy sweetness of roasted beets and the crunch of crisp bacon. Richly layered, warmly spiced, and visually stunning, this soup is a showpiece—perfect for a comforting family dinner or the centerpiece of a festive gathering.
Why This Soup Is a Fall Favorite
Fall signals the return of robust squashes and tart apples. Their partnership in soup achieves a matchless harmony—the squash’s nutty, creamy body balances the refreshing acidity of apples. Roasted beets introduce a vibrant hue and subtle sweetness, while bacon infuses every spoonful with smoky depth and crunch.
- Flavor complexity: Sweetness from squash and apple, earthiness from beet, savor from bacon.
- Nutrition: Loaded with beta-carotene, vitamin C, potassium, and fiber.
- Impressive presentation: Marbled with colorful beet and garnished with crisp bacon, making each bowl a feast for the eyes.
Ingredient Breakdown
| Ingredient | Purpose | Notes |
|---|---|---|
| Butternut Squash (2 lbs) | Body & sweetness | Peel, seed, and cube |
| Apples (Granny Smith, 2 medium) | Acidity & fruitiness | Peel, core, and chop |
| Red Beets (2 medium) | Earthiness & color | Roast until tender |
| Bacon (6 slices) | Smokiness & crunch | Cook until crispy |
| Yellow Onion (1 large) | Savory base | Chop finely |
| Chicken or Vegetable Stock (5 cups) | Smoothing, thinning | Prefer low-sodium |
| Olive Oil (3 tbsp) | Roasting, sauté | Use extra-virgin for flavor |
| Fresh Herbs (thyme, sage) | Aromatics | A few sprigs each |
| Salt & Pepper | Seasoning | As needed |
| Optional: Crème fraîche, Pumpkin seeds | Garnish | Add richness & crunch |
Step-By-Step Recipe Instructions
1. Prep and Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Prepare butternut squash, apples, and beets: Peel and cube the squash and beets. Peel, core, and chop apples.
- Toss the squash and beets separately with a little olive oil, salt, and pepper on two baking sheets (beets stain).
- Roast: Place trays in the oven.
- Roast squash and apples together for about 30 minutes, until tender and caramelized.
- Roast beets for about 40 minutes, turning halfway, until fork-tender.
2. Cook the Bacon
- Lay bacon slices on a parchment-lined baking tray.
- Bake at 400°F for 15–18 minutes or until crispy, flipping once if needed.
- Drain on paper towels and crumble for garnish.
3. Start the Soup Base
- In a large Dutch oven or soup pot, warm 1 tablespoon olive oil over medium heat.
- Add chopped onions and a pinch of salt. Cook, stirring, until soft and translucent, about 7 minutes.
- Add roasted squash and apples (reserve beets) and stir to combine.
4. Simmer
- Pour in stock and add herb sprigs (thyme, sage).
- Simmer gently over medium-low heat for 20-25 minutes, allowing flavors to meld.
5. Puree Smooth
- Remove herb sprigs. Turn off the heat.
- Use an immersion blender to puree soup until velvety smooth. Alternatively, puree in batches in a blender (be cautious with hot liquids).
- Adjust consistency by adding more stock or water if too thick.
- Season to taste with salt and pepper.
6. Assemble and Garnish
- Ladle soup into bowls.
- Spoon roasted beets carefully into each bowl and swirl gently for a marbled effect.
- Scatter crumbled bacon over the top.
- Optional: Add dollops of crème fraîche, toasted pumpkin seeds, or a drizzle of olive oil as desired.
Troubleshooting & Pro Tips
- Too thick? Add extra stock or water a little at a time to loosen the pureed soup.
- Too thin? Return to a gentle simmer to reduce, or blend in a cooked potato for extra body.
- Want a smoky vegetarian option? Omit bacon; top with smoked paprika-roasted pumpkin seeds.
- Roasting depth: Let squash and beets get caramelized edges in the oven for maximum sweetness and flavor complexity.
- Puree safety: If using a blender, cool the soup slightly and blend in small batches to avoid overflow.
What others are reading
Flavor Variations and Substitutions
- Stock choice: Substitute vegetable broth for chicken to make it vegetarian.
- Apple choice: Granny Smiths are classic, but Pink Lady or Honeycrisp add different tart-sweet notes.
- Squash swap: Use kabocha or acorn squash for subtle flavor shifts.
- Herb update: Swap sage and thyme for tarragon, rosemary, or a dash of curry spice for a global twist.
- Garnishes: Try toasted pecans, spiced pumpkin seeds, or microgreens for added texture and taste.
Serving Suggestions
- Serve with warm, crusty bread and a light salad for a filling meal.
- Offer small bowls as a dinner party starter garnished with swirls of beet puree and crispy bacon.
- Top with a soft-poached egg and serve alongside wilted greens for a luxurious brunch.
Make-Ahead and Storage Tips
- Store the pureed soup (beet and bacon separate) in the fridge for up to 4 days.
- Soup base freezes beautifully for up to 2 months; thaw and reheat gently, garnishing after warming.
- Beets and bacon best roasted/prepared fresh for topping, but can be made a day ahead.
Nutritional Snapshot (Per Serving)
| Calories | Approx. 280 |
|---|---|
| Protein | 8g |
| Carbohydrates | 37g |
| Fat | 10g |
| Fiber | 7g |
| Vitamin A | Over 100% DV |
| Vitamin C | 40% DV |
*Nutrition will vary by stock choice and garnish amount.
Frequently Asked Questions (FAQs)
What’s the best way to roast beets for this soup?
Rub trimmed beets with oil, wrap in foil, and roast at 400°F until tender (about 40 minutes), then slip off skins under cool water.
Can I use an alternative to bacon?
For a vegetarian version, use smoked salt or smoked paprika-roasted pumpkin seeds as a crunchy alternative.
What kind of apple works best?
Firm, tart apples such as Granny Smith offer the brightest flavor; for a sweeter soup, try Honeycrisp or Fuji apples.
How do I make the soup extra creamy?
Stir in 1/2 cup of crème fraîche or heavy cream after pureeing, or top bowls with a spoonful before serving.
Can I prepare this soup in advance?
Yes. Make the pureed soup a day ahead for best flavor; roast beets and cook bacon closer to serving for texture and color.
Final Thoughts
Combining classic fall ingredients with modern garnishes, this squash and apple soup with beet and bacon bridges comfort and elegance. Visually striking and deeply nourishing, it’s a bowl that invites creativity, adaptation, and seasonal celebration—make it your own centerpiece this autumn!
References
- https://www.cookinginmygenes.com/roasted-butternut-squash-and-apple-soup/
- https://simplebites.net/5-ingredient-butternut-squash-apple-soup-sous-vide-recipe/
- https://sharedappetite.com/recipes/roasted-butternut-squash-and-apple-soup/
- https://cravingsomethinghealthy.com/butternut-squash-and-green-apple-soup/
- https://www.lizshealthytable.com/2016/09/27/butternut-squash-apple-and-pear-soup/
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