Comforting autumn butternut squash pureed with apple, leeks, fresh sage leaves, and a few sprigs of fresh thyme. Finished with cheddar cheese and topped with crispy bacon. Made in only one pot and ready in 45 minutes. Clean eating friendly.
- 4 slices uncooked bacon, preferably organic, sliced
- 1 medium yellow onion, chopped
- 2 leeks (white and light green parts only), chopped
- 1 granny smith apple, cored and diced
- 3 cloves garlic, thinly sliced
- 4 fresh sage leaves
- 3 sprigs fresh thyme
- 1 large butternut squash, peeled and cubed (4–5 cups cubed)
- Sea salt and black pepper, to taste
- 4 cups chicken bone broth or vegetable broth, plus more if needed
- 1 cup pasture-raised mild cheddar cheese, grated
- 1/2 cup grass-fed heavy cream or coconut cream, plus more for serving
- Fresh chives, for topping
- Add the bacon to a large pot and place over medium heat. Cook until crispy, then remove the bacon and set aside, reserving the bacon grease.
- Add the yellow onion, leeks, and granny smith apple to the pot with the bacon grease. Cook until the onions are translucent, about 10 minutes. Then, add in the garlic, whole sage leaves, and thyme sprigs. Cook until fragrant, about 1 minute. Add in the butternut squash, then season with sea salt and black pepper. Pour in the chicken broth. Bring to a boil, then reduce to a simmer and cover with a lid. Cook until the butternut squash is soft, about 20 minutes.
- Remove from the heat and let cool slightly. Fish out the sprigs of thyme. Remove the leaves and place the thyme leaves back in. Puree the soup in a blender or use an immersion blender.
- Return the pureed soup to the pot and place over low heat. Stir in the cream and cheddar cheese until melted and creamy. Taste to adjust seasoning.
- To serve, ladle the soup into bowls and top with crispy bacon, fresh chives, and additional cream if desired. Enjoy!
If you decide to skip out on the bacon, you will need to start off with 2 tablespoons of olive oil or avocado oil.
To make this dairy-free, you can use coconut cream and leave out the cheese. It will still be delicious.
I encourage everyone to opt for certified organic ingredients as much as possible to avoid toxic pesticides like glyphosate. I’ve linked to some of my favorite brands in the blog post above.
Keywords: butternut squash, soup, soups, cheddar, cheese, leek, apple, one pot, main course, fall, autumn, bacon