Butternut Squash Soup with Apple, Smokey Bacon and Sage

Course: Soup


  • 8 slices thick cut smoked bacon
  • 1 3 pound butternut squash peeled, seeded and diced into 1-inch cubes
  • 4 carrots finely chopped
  • 4 cloves garlic finely chopped
  • 1 large onion chopped
  • 2 Granny Smith apples peeled and chopped, reserve some for garnish
  • 1 tablespoon fresh sage finely chopped, reserve some for garnish
  • 2 teaspoons sweet curry powder
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon Kosher salt
  • ½ teaspoon white pepper
  • 2 jars Good, Really Good® (Chicken, Chicken Bone or Veggie)


  • Preheat oven to 375°F. Lay bacon flat in single layer, on lightly sprayed rimmed baking pan. Bake 14 – 19 minutes or until bacon has crisped, rotating pan halfway through cooking. Remove bacon from pan while warm, drain on paper towels and reserve. Pour off fat from pan and reserve.
  • In large bowl, toss squash and half of reserved bacon fat until squash is evenly coated. Transfer squash to lightly sprayed rimmed baking pan, in single layer, and bake for 30-40 minutes until tender and lightly caramelized, stirring occasionally for even cooking.
  • In large pot (6 qt. or larger), heat remaining bacon fat over medium-high heat. Add carrots, garlic, onion and apples and cook for 8 – 10 minutes, stirring occasionally. Add sage, spices, salt and pepper and cook another 5 – 10 minutes, or until vegetables are well softened.
  • Add cooked squash and Zoup! Good, Really Good® Broth and bring to boil. Reduce heat and simmer 15 – 20 minutes. Puree with immersion blender or regular blender until smooth. If using regular blender, be sure to blend in small batches (half-full), removing center hole lid of blender and covering with dish towel while blending.
  • Additional broth may be added to thin soup, if desired. Serve hot, garnishing with apples, sage and crumbled bacon. For a special touch, quickly fry whole sage leaves in oil until darkened and crisp.
  • Chef’s Tip: This recipe is easy to make vegetarian. Make “bacon” by tossing thinly sliced mushrooms or eggplant with a little oil, soy or tamari, and smoked paprika, and bake on lightly sprayed baking pan at 350℉ for 30 – 45 minutes or until slightly crisped, turning vegetables a few times for even cooking. Bacon fat in recipe may be substituted with your preference of butter or oil.