Prep Time:
40 mins
Cook Time:
1 hr
Total Time:
1 hr 40 mins
Servings:
12
Yield:
12 cups
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Toss squash with olive oil in a large bowl until coated; season with salt and black pepper. Spread squash into a single layer on a baking sheet.
Roast in the preheated oven until fork-tender and caramelized, 30 to 40 minutes, flipping once.
Cook bacon in a Dutch oven over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; reserve drippings in the Dutch oven.
Add celery, carrots, onion, curry powder, thyme, bay leaf, salt, and black pepper to the Dutch oven; cook until celery and carrots are soft. Stir in apples and roasted squash; cook 5 minutes. Stir in garlic; cook 1 minute.
Add apple cider, reduce heat to medium-low, and bring to a simmer. Simmer until reduced by half. Stir in chicken stock; simmer for 20 minutes.
Fill blender halfway with soup or use an immersion blender. Cover and hold lid down with a dish towel; pulse a few times before leaving on to purée. Pour into a pot. Repeat with remaining soup.
Stir nutmeg into soup. Garnish each serving with 1 tablespoon sour cream and some bacon pieces.
Cook's Note:
If using a blender to purée soup, be sure you don't fill the blender more than halfway (so blend it in batches). Always remove the center lid piece of the stand blender when blending hot liquids so steam can escape; cover the hole with a dish towel or potholder while blending.
Nutrition Facts (per serving)
| 219 | Calories |
| 10g | Fat |
| 29g | Carbs |
| 6g | Protein |
