Few things are more comforting than a great bowl of soup on a cold fall day. And regardless of how much soup I make, I’m always pleasantly surprised how quick and easy it is to make a soup with great depth of flavour.
With butternut squash so plentiful in the fall, it’s easy to create a double or triple batch of butternut squash soup, freezing the extra for lunches or quick weekday dinners.
The bacon and tart green apple helps give this soup nice flavour.
If you’re making a large batch, you may want to use gloves to peel the squash. Butternut squash has an enzyme that can irritate the skin–my hands came out looked like I had a chemical peel.
Make it vegan. Skip the bacon and use some vegetable oil to cook the squash, and use vegetable stock instead of chicken stock.