Farmhouse Butternut Squash Soup

Farmhouse Butternut Squash Soup
Photo by Romulo Yanes


  • 3 ½ cups chicken stock or low-sodium chicken broth
  • 3 thyme sprigs
  • 1 ½ teaspoons cider vinegar
  • 2 Turkish bay leaves or 1 California
  • 2 pounds butternut squash, peeled, seeded, and chopped
  • 2 cups water
  • 4 large garlic cloves, chopped
  • + 4 more ingredients
    • 1 teaspoon caraway seeds
    • 1 Granny Smith apple, peeled, cored, and chopped
    • ½ pounds carrots, chopped
    • 4 slices bacon

Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain. Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 t...

View full recipe at Epicurious


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