Happy Halloween! Amongst all the sweets and treats that are so tempting this time of year, I like to try and at least make Halloween dinner healthy. Last year I enjoyed a big bowl of Butternut Squash Risotto. This Halloween I’m keeping the savory flavors of butternut squash, and adding in some Granny Smith apples and crispy bacon. Heat everything together a big pot, pour in some chicken broth and sage, and let it simmer away. It doesn’t get much cozier and warming than that. Leave the soup chunky or puree until smooth.
Everything is cooked together in 1 pot to keep all the flavors melded. Cook the strips of bacon in a large cast iron pot until crisp. Remove from the pan and drain on paper towels. Chop into small pieces and set aside.
Discard most of the bacon fat, but leave a thin layer behind. Add the butternut squash and cook over medium high heat until softened, about 6 minutes.
Add in the apple, sage, and salt and pepper. Stir to combine and cook another 2-3 minutes.
Add in chicken broth and bring to a boil. Reduce heat to a simmer and cook until vegetables are tender, stirring occasionally, about 30 minutes. Add in the chopped bacon and stir to combine.
You can puree the soup or leave it chunky, like I did.