• prep: 15 min
• cook: 35 min
• total: 50 min

servings:

This Butternut Squash Apple Soup is the perfect cold-weather appetizer or light dinner. It’s even better topped with cornbread croutons and bacon.

• 12 ounces thick-cut apple-smoked bacon, diced
• 2 celery ribs, diced
• 2 carrots, peeled and diced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 Granny Smith apples, peeled and diced
• 1 large butternut squash, seeded (keep seeds), peeled, and diced
• 4 cups chicken broth
• 1 cup water
• 1 tablespoon fresh rosemary, chopped (plus more for garnish)
• 1/2 teaspoon ginger
• Nutmeg, pinch
• Sea salt and pepper, to taste
• 1/4 cup Half and Half cream
• 2 cups cornbread cubes (from homemade or store-bought cornbread)
• Cornbread Croutons {see instructions}
• Crème fraîche
• Roasted butternut squash seeds {see instructions}
• Bacon

Click Here For Step-By-Step Instructions