When creating the menu for Thanksgiving dinner this year I decided I wanted to minimize the appetizers. I also wanted to ensure that they were delicious and festive. Soup was one of the first things to pop into my head. Something cozy and warm while the family is watching the game waiting for dinner to be cooked. The type of soup was pretty simple to decide on as well. There really isn’t anything that speaks fall more than apples and squash. I adapted this recipe from one that I found on Pinterest, of course.

The best part about this recipe…it can be made in advance! I prepped the soup this evening, 3 days before Thanksgiving Day. I will just have to pop it on the stove to reheat for guests to enjoy.

Ingredients

1 onion, chopped

3 slices bacon

4 apples, peeled and diced

Two 12 ounce boxes frozen winter squash puree

1 32 ounce box chicken broth

2 teaspoons ginger

1 Tablespoon orange juice

1 teaspoon salt

½ teaspoon pepper

1 teaspoon thyme

 

Directions 

1. Cook the onion and the apples in the bacon grease until soft.
2. While the onions and apples are cooking, partially defrost the squash. You can do this by placing in the microwave for about 3-5 minutes.
3. In a deep dutch oven, fry the bacon until crisp. Remove the bacon and drain on a paper towel lined plate. Remove all but about two teaspoons of the bacon grease from the pan.
4. Cook the onion and the apples in the bacon grease until soft.
5. While the onions and apples are cooking, partially defrost the squash. You can do this by placing in the microwave for about 3-5 minutes. 
6. Add the squash, and spices. Cook over medium heat until the squash is hot. Add the broth, and bring to a boil. Reduce heat to low and continue to cook to let the flavors blend, about 15 minutes.
7. Remove from heat and puree soup using an immersion blender
8. Season with more salt and pepper if desired.
9. Spoon into bowls, and top with crumbled bacon.