Classic Butternut Squash Soup Recipe

INGREDIENTS:

1 large butternut squash

Olive oil

Pinch of grated nutmeg

Salt and black pepper to taste

2 strips bacon

1 small onion, diced

1 Tbsp. minced or grated fresh ginger (The ginger gives this soup a subtle heat, but if you want to turn up the spice level, try a few shakes of cayenne or a tablespoon of chipotle pepper.)

1 green apple, peeled, cored, and chopped

4 cups low-sodium chicken broth

Directions:

Preheat the oven to 375°F. Slice the squash in half lengthwise and scoop out the seeds.

Rub the halves with a touch of oil and season with nutmeg, salt, and pepper.

Place on a baking sheet and roast until the flesh is very soft, about 35 to 40 minutes. Set aside to cool.

Heat a large pot over medium heat. Add the bacon and cook until crispy, 5 to 7 minutes.

Transfer to a plate and reserve. Add the onion and ginger to the hot pot, and cook until the onion is translucent (but not browned), about 3 minutes.

Add the apple and cook until soft, another 3 minutes or so.

When the squash is cool enough to handle, scoop out the flesh and add it to a blender or large food processor.

Add the contents of the pot and pour in enough broth to cover. (Be careful not to overfill; work in batches if necessary.)

Process until very smooth and return to the pot.

Stir in the remaining broth and bring to a simmer.

Season with salt, pepper, and a touch more nutmeg.

It's been chilly in North Florida. Temps have dropped into the 30's at night. Needed to make some soup and the cornbread I made went so well with this!