This combines two of my favorite fall things — butternut squash and apples — with two of my all-year-round favorites — blue cheese and bacon.
1 large butternut squash
1 medium yellow onion, chopped
2 garlic cloves, chopped
1 medium to large tart apple, chopped
2 tablespoons of olive oil or butter
4 cups of water
2 cups of apple cider
1 tablespoon apple cider vinegar
1/2 to 1 teaspoon salt
Dash of cayenne and black pepper
2 to 3 slices of cooked bacon, crumbled
1/4 to 1/2 cup crumbled Gorgonzola cheese (or any blue cheese)
- Cut squash in half (stem to bottom) and scoop out seeds and stringy pulp (save the seeds for roasting). Peel and cut into chunks.
- Heat olive oil or butter in a large soup pot over medium-high heat. Add onion and garlic. Cook until onion turns translucent, about 3 to 4 minutes. Stir often to keep garlic from browning.
- Add butternut squash and chopped apple. I don’t peal the apple.
- Stir in water, apple cider, vinegar and season with salt and pepper.
- Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
- Use an immersion blender to puree soup. You can also use a traditional blender and puree the soup in batches. Let the soup cool a bit and be sure to keep a towel and your hand firmly on the blender lid. The hot soup has a tendency to spew. If soup is too thick, thin with water or apple cider.
Top soup with a sprinkle of bacon and Gorgonzola and serve hot.
Serves four to six.