Squash and Apple Soup with Beet and Bacon Recipe
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Category
Soups and Stews
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Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 cups peeled and cubed butternut squash
1 large apple, peeled and diced
4 cups vegetable broth
1 teaspoon dried thyme
Salt and pepper to taste
1 cooked beet, diced
4 slices bacon, cooked and crumbled
Directions
Preheat the oven to 400 degrees F. Place beets on a rimmed baking sheet and cover tightly with coil. Cook until tender or a knife can easily slip into the skin, 20 to 30 minutes. Remove from the oven, discard foil, and let cool. Peel off the skins and chop into 1/4-inch cubes.
Place the beets in a small microwave-safe dish, and cover with plastic wrap. Cook for ten minutes. Carefully peel off the plastic wrap, and check if a knife can easily slip in the skin. If not, cook for an additional two to four minutes until tender. When done, let cool for a few minutes, peel the skins off, and chop into 1/4-inch cubes.
