Fall has a way of announcing itself with the comforting aroma of soups simmering on the stove, the crunch of apples, and the vibrant hues of pumpkins and squash. When I recently picked up a beautiful butternut squash, I knew it was time to make soup. My inbox overflowed with tempting recipes, but I ultimately chose one that promised layers of cozy, autumnal flavors: smoky bacon, tart-sweet apple, and sage.
This Butternut Squash Soup with Apple Bacon Sage is a true fall treat. The smokiness of applewood bacon pairs beautifully with the nutty sweetness of the squash and a hint of apple. I used a sweet apple instead of a tart one, and it melded perfectly with the other flavors. A sprinkle of pepper added just the right amount of spice. Every spoonful had a rich, comforting depth, unlike any butternut squash soup I’ve made before.
The star herb in this soup was multi-colored sage, freshly picked from my container garden. Not only does this sage add a burst of earthy flavor, but it also holds a special story. Last spring, a family of Brown Thrashers chose this very plant as their home.
A Nest Among the Sage
This sage plant is an inspiration—not just for its resilience but also for its role in nurturing new life. It’s a generous size for a container plant, which made it an ideal spot for the mama bird to build her nest. Unlike a previous year when I had to discourage another Brown Thrasher from nesting in a tomato plant, I decided to leave this one undisturbed. For weeks, I watched from my kitchen window as the mother bird flitted in and out, feeding her babies. It was such a joy to witness nature up close.
After the fledglings flew away, the sage remained. It has thrived through winter, spring, summer, and now fall—a testament to its hardiness and the cycle of life it sheltered.
One of the most heartwarming moments happened later in the season when one of the Brown Thrashers returned. It perched on the window sill where my parakeet, Perry, used to sunbathe during warmer months. Perry had already moved upstairs to avoid the chill, but the bird seemed to be looking for him. It was a sweet and poignant reminder of the connections between us and the natural world.
A Lasting Legacy
Now, as the season shifts again, the sage plant continues to thrive, a symbol of resilience. It’s almost time to bring it inside for winter, but not before enjoying another round of this delicious soup.
If you’re looking for a bowl of warmth and flavor, I recommend this recipe. This is not your average Butternut Squash Soup. It’s the perfect way to celebrate the season—and perhaps a bit of the magic that nature brings into our lives. I think you’ll enjoy it.
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Butternut Squash Soup with Apple Bacon Sage
- Yield: 6-7 cups 1x
Description
This Butternut Squash Soup with Apple Bacon Sage is a true fall treat. The smokiness of applewood bacon pairs beautifully with the nutty sweetness of the squash and a hint of apple.
Ingredients
- 8 slices bacon
- 4–6 cups butternut squash, peeled, seeded, and cut into 1/2-inch dice
- 1 small tart-sweet apple, peeled, cored, and cut into 1/2-inch dice (about 1 cup)
- 1 teaspoon kosher salt, or to taste
- 1 1/2 Tbs. finely chopped fresh sage leaves
- Freshly ground black pepper, to taste
- 5 cups low-salt chicken broth
Instructions
Cook the bacon over medium heat in a large stockpot, until crisp and golden, about 8-10 minutes. Transfer the bacon to a plate lined with paper towels. I cooked 10 slices to have a couple extra for the cook to enjoy. I only reserved a tablespoon or so of the bacon grease (in the pot) and discarded the rest.
Add the squash to the pot with the reserved baking grease and cook on medium-high heat until it is lightly browned. This should take about 4 to 6 minutes.
Add the apple, sage, salt, and pepper and cook for an additional 4 minutes or so. You’ll notice that the bottom of the pan will brown more than the vegetables during this process. I was a little concerned about this, but when I added the chicken broth, I just scraped the browned pieces up with a wooden spoon. This gives the soup a deep color.
Add the chicken broth and scrap the bottom of the pan to incorporate all of the browned pieces. Bring to a boil over high heat, then reduce and let it simmer until the squash and apples are soft. This will take about 6 to 8 minutes. Turn off the heat and let the mixture cool slightly.
Using an immersion or stand blender, puree the mixture with half of the bacon pieces. Return the mixture to the pot (if you used a stand blender) and taste it. Add more salt or pepper if necessary.
Reheat the soup, ladle into bowls, and garnish with the remaining bacon. Add more black pepper if desired.
Notes
Adapted from the recipe in Fine Cooking Magazine
- Category: Soup
Soups On!
Cathy
How much sage?
Hi Gary, Thank you for catching that. I used 1 1/2 tablespoons of finely chopped sage. I edited the ingredients to reflect this.