Rich, creamy butternut squash soup topped with sliced apple and crispy bacon is a perfect cold weather meal that can be made in one big pot, for easy cleanup
03While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop.
04Stir squash, potato, chopped apple, stock, 2 cups water, 1 teaspoon salt and ½ teaspoon pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.
05Puree soup in 4 batches in a blender (use caution when blending hot liquids), then heat in cleaned pot over medium low heat, stirring occasionally. (Add additional ½ cup water to thin, if necessary.)
06While soup is heating, cut enough of remaining apple into thin matchsticks (about 1½ inches long) to measure about ½ cup.
07Serve soup topped with sour cream (if using), bacon, and apple matchsticks.
Do Ahead: Soup can be made 2 days ahead and chilled, covered once cooled. Cooked bacon can be kept refrigerated in an airtight container—reheat in a 375°F oven in a small baking pan.
Editor’s note: This ‘Gourmet’ original recipe was first published in April 2011 as Butternut Squash and Apple Soup. Head this way for more of our best butternut squash recipes →