This beautiful butternut squash soup gets a hint of sweetness from sautéed apples and a maple pecan topping. If you like it less sweet, omit the maple whipped cream and top with cranberry drizzle or freshly grated nutmeg.
cost per recipe: $10.84
The price is determined by the national average.
tablespoons unsalted butter
of a large sweet onion, finely chopped (about 1/2 cup)
teaspoons kosher salt
teaspoon ground black pepper
Gala apple, peeled, cored and cut into 1-inch cubes (about 1 cup)
butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes (about 7 cups)
teaspoon pumpkin pie spice
cups Swanson® Chicken Broth or Swanson® Aseptic Vegetable Broth
cup heavy cream
tablespoons + 1 teaspoon pure maple syrup
slices bacon, cooked and crumbled , reserving 1 tablespoon + 1 teaspoon fat
cup candied pecans
Heat the butter in a 6-quart saucepot over medium-high heat. Add the onion, salt and pepper and cook for 5 minutes or until the onion is tender, stirring occasionally. Stir the apple, squash and pumpkin pie spice in the saucepot and increase the heat to high. Cook for 10 minutes or until the apple and squash are well browned, stirring occasionally.
Stir in the broth and heat to a boil. Reduce the heat to low and cook, uncovered, for 20 minutes or until the squash is tender.
Using an immersion blender, purée the soup. Stir in 1/4 cup heavy cream and 2 tablespoons maple syrup.
Stir the reserved bacon fat, 1 tablespoon crumbled bacon, the remaining maple syrup and the remaining heavy cream in a medium bowl. Using an electric mixer, whip the cream mixture until soft peaks form. Serve the soup, topped with maple-bacon whipped cream, remaining crumbled bacon and candied pecans.