Farmhouse Butternut Squash Soup

Farmhouse Butternut Squash Soup
Photo by Romulo Yanes


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

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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