Squash and Apple Soup with Beet and Bacon
You can never have too many main course recipes, so give Squash and Apple Soup with Beet and Bacon a try. This recipe serves 4 and costs $3.07 per serving. One portion of this dish contains about 16g of protein, 19g of fat, and a total of 401 calories. 73 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. If you have delicata squash, kosher salt, garlic cloves, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet. Autumn will be even more special with this recipe. It is brought to you by Serious Eats. With a spoonacular score of 81%, this dish is great. Butternut Squash, Beet And Apple Skewers, Quinoa, Butternut Squash, Chickpea, Apple, Roasted Beet Salad, and Beet Soup in Roasted Acorn Squash are very similar to this recipe.
Servings: 4
Ingredients:
1 pound beets (about 2 medium)sliced into 8 wedges
4 cups low sodium canned or homemade chicken stock
3 tablespoons chopped chives
2 pounds delicata squash (about 2 medium), peeled, seeded, and cut into 1/2-inch chunks
1 tablespoon minced fresh ginger
2 medium garlic cloves, minced (about 2 teaspoons)
Kosher salt and freshly ground black pepper
4 slices thick-cut bacon, chopped
1 medium yellow onion, chopped (about 1 cup)
1/2 cup yogurt or sour cream
Equipment:
oven
baking sheet
knife
plastic wrap
microwave
pot
slotted spoon
immersion blender
sieve
blender
ladle
bowl
Cooking instruction summary:
Procedures 1 Preheat the oven to 400°F. Place beets on a rimmed baking sheet and cover tightly with coil. Cook until tender or a knife can easily slip into the skin, 20 to 30 minutes. Remove from the oven, discard foil, and let cool. Peel off the skins and chop into 1/4-inch cubes. To microwave the beets: Place the beets in a small microwave-safe dish, and cover with plastic wrap. Cook for ten minutes. Carefully peel off the plastic wrap, and check if a knife can easily slip in the skin. If not, cook for an additional two to four minutes until tender. When done, let cool for a few minutes, peel the skins off, and chop into 1/4-inch cubes. 2 Add the bacon to a large heavy-bottomed pot set over medium heat. Cook, stirring occasionally, until bacon has rendered its fat and starts to crisp up. Remove the bacon with a slotted spoon. Discard all but two tablespoons of the fat. 3 Add the chopped onion and a pinch of salt, and cook until soft and translucent, stirring occasionally. Add the garlic and ginger, stir well, and cook until fragrant, about 30 seconds. Add the squash and apples, stir well, then add the stock. Turn heat to high and bring to a boil, andthen reduce heat to maintain a simmer. Cook, uncovered, until the squash is tender, 20 to 30 minutes. Remove from heat. 4 Using a standing blender or immersion blender, puree the soup in batches until the smooth, pressing soup through a fine mesh strainer into a clean pot. Reheat soup, season to taste with salt and pepper, and, if desired, thin with extra broth or water. 5 Ladle some of the soup into a warm bowl. Add a quarter of the beets and bacon in the middle. Drizzle with some yogurt or sour cream, and garnish with chives. Repeat with remaining bowls.
Step by step:
1. Preheat the oven to 400°F.
2. Place beets on a rimmed baking sheet and cover tightly with coil. Cook until tender or a knife can easily slip into the skin, 20 to 30 minutes.
Remove from the oven, discard foil, and let cool. Peel off the skins and chop into 1/4-inch cubes. To microwave the beets
1. Place the beets in a small microwave-safe dish, and cover with plastic wrap. Cook for ten minutes. Carefully peel off the plastic wrap, and check if a knife can easily slip in the skin. If not, cook for an additional two to four minutes until tender. When done, let cool for a few minutes, peel the skins off, and chop into 1/4-inch cubes.
2. Add the bacon to a large heavy-bottomed pot set over medium heat. Cook, stirring occasionally, until bacon has rendered its fat and starts to crisp up.
3. Remove the bacon with a slotted spoon. Discard all but two tablespoons of the fat.
4. Add the chopped onion and a pinch of salt, and cook until soft and translucent, stirring occasionally.
5. Add the garlic and ginger, stir well, and cook until fragrant, about 30 seconds.
6. Add the squash and apples, stir well, then add the stock. Turn heat to high and bring to a boil, andthen reduce heat to maintain a simmer. Cook, uncovered, until the squash is tender, 20 to 30 minutes.
7. Remove from heat.
8. Using a standing blender or immersion blender, puree the soup in batches until the smooth, pressing soup through a fine mesh strainer into a clean pot. Reheat soup, season to taste with salt and pepper, and, if desired, thin with extra broth or water.
9. Ladle some of the soup into a warm bowl.
10. Add a quarter of the beets and bacon in the middle.
11. Drizzle with some yogurt or sour cream, and garnish with chives. Repeat with remaining bowls.
Nutrition Information:
covered percent of daily need
