For a richer flavor, consider roasting the butternut squash cubes before adding them to the soup. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes. If you don't have apple cider, you can substitute with apple juice, but the cider adds a unique depth of flavor. Feel free to adjust the amount of thyme and sage to your liking. Fresh herbs can also be used; simply double the amount. For a vegetarian version, use vegetable stock instead of chicken stock and omit the bacon garnish.
Kathlyn Lynch
Jun 10, 2025I added a pinch of red pepper flakes for a little heat. It was amazing!
Aida Reilly
May 11, 2025I made this for Thanksgiving and it was a huge hit!
Madonna Williamson
Apr 12, 2025The bacon garnish is a must! It adds a salty, smoky flavor that complements the soup beautifully.
Durward Hoeger
Feb 28, 2025This soup is so delicious! The apples add a lovely sweetness.
Kallie Schuster
Nov 17, 2024I used honeycrisp apples instead of Granny Smith and it was still fantastic.
Jensen Collins
Nov 15, 2024Freezes well! I made a big batch and froze half for later.
Osbaldo Shanahan
Nov 14, 2024My kids loved it, even the one who doesn't usually eat squash!
Dolores Fadel
Nov 5, 2024Easy to follow recipe, and the soup turned out perfectly. Thank you!