Roasted Butternut Squash Soup with Apples and Bacon
""I created this soup on Christmas Eve and it was a huge hit. The roasted squash caramelizes giving the soup that extra depth of flavor. This soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream (I did this on purpose due to a guest who is allergic to dairy). It is also extremely healthy. Don't shy away from the curry powder; it gives the soup that extra flavor. Feel free to play around with the amount of carrot, onion or celery, garlic to your taste. This soup can be made the day before and reheated."..."
INGREDIENTS
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1 (3 pound) butternut squash - peeled, seeded, and cubed
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1 tablespoon olive oil
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salt and ground black pepper to taste
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8 strips bacon, chopped
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1 large onion, chopped
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6 stalks celery, chopped
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6 carrots, chopped
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1 bay leaf
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2 teaspoons curry powder
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1 teaspoon dried thyme
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salt and ground black pepper to taste
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1 Granny Smith apple - peeled, cored, and cubed
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4 cloves garlic, minced
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1 cup apple cider
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1 1/2 quarts chicken stock
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1/2 teaspoon ground nutmeg (optional)
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1 1/2 cups sour cream
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