Farmhouse Butternut Squash Soup

Farmhouse Butternut Squash Soup
Photo by Romulo Yanes


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

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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