First posted: Aug 27, 2012

Butternut & Apple Soup with Bacon Croutons


Apparently, even after all this time, butternut soup recipes are still are still one of the most searched recipes on foodie websites. Whodathunkit? Well I happen to think that butternut soup is one of those recipes where the old adage ‘keep it simple’ is wonderfully appropriate. This version can be whipped up in a jiffy, and has the added sweetness and lightness of the apples to lift it. And the bacon croutons? Heroic. And if you’re reading this post and seeing the new and much improved look of my blog for the first time, let me just point the spotlight in the direction of my friend Reuben Angrik over in the UK, web creator extra-ordinaire. He has worked tirelessly, and cheerfully, at pulling this all together over the last 6 weeks or so. We still have a few things to tweak, a few bits and bobs to add, but on the whole we’re excited, and we hope you like it too.



Cooks in:        Serves:3 - 4

  • 1 medium red onion, roughly chopped
  • 2 apples, peeled, cored and roughly chopped
  • 1 Tbsp butter
  • 1/2 tsp each of cinnamon and nutmeg
  • 3 heaped cups of peeled butternut cubes
  • 2.5 Cups chicken stock
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper

What to do

1. Over med-high heat, add the butter to a large pot. As it starts to bubble, add the onion and apple and cook gently for 3-5 minutes. Turn the heat down if they start to burn.

2. Add in the cinnamon and nutmeg, fry for a further minute or so, and then add in the butternut and chicken stock. Bring to the boil, and then turn down to a simmer for a further 30 minutes or until the butternut is cooked through. Puree (I like to use a stick blender), season to taste, return to the pot and set aside.

3. While the soup cooks, fry the bacon bits in very hot oil until crispy. Use to scatter over the soup, and then serve in warmed soup bowls with fresh bread on the side.

Share this recipe