Whidbey Harvest Butternut & Bacon Soup

A cozy, golden soup that celebrates the heart of fall — sweet squash, crisp apples, smoky bacon, and just a touch of farmhouse comfort.

Ingredients

• 1 (3 lb) butternut squash, peeled, seeded, cubed

• 1 tbsp olive oil

• Salt & freshly ground black pepper, to taste

• 8 strips farm-fresh bacon (half or whole order from the farm stand), chopped

• 6 stalks celery, chopped

• 6 carrots, chopped

• 1 large onion, chopped

• 2 tsp curry powder

• 1 tsp dried thyme (or 1 tbsp fresh if on hand)

• 1 bay leaf

• 1 Granny Smith apple, peeled, cored, cubed

• 4 cloves garlic, minced

• 1 cup apple cider (or swap half for dry hard cider for depth)

• 1½ quarts chicken stock (or vegetable stock)

• ½ tsp ground nutmeg

• 1 tbsp pure maple syrup (farmhouse twist — ties the flavors together)

• ½ cup heavy cream or sour cream (optional, for richness)

• Optional garnish: crisp bacon bits, thyme sprigs, or toasted pumpkin seeds

Directions

1. Roast the squash:Preheat oven to 375°F (190°C). Toss squash with olive oil, salt, and pepper. Roast on a parchment-lined sheet until tender and caramelized, about 35–40 minutes, flipping halfway.

2. Cook the bacon:In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside, reserving 1–2 tablespoons of bacon drippings in the pot.

3. Build the flavor base:Add celery, carrots, onion, curry powder, thyme, bay leaf, salt, and pepper to the drippings. Sauté until softened, 7–10 minutes.

4. Add apple, squash, and garlic:Stir in apples and roasted squash; cook 5 minutes. Add garlic and cook 1 minute more until fragrant.

5. Deglaze with cider:Pour in apple cider (or hard cider). Simmer until reduced by half, scraping up any browned bits from the bottom.

6. Simmer the soup:Add chicken stock and simmer uncovered for 20 minutes. Remove the bay leaf.

7. Blend until smooth:Use an immersion blender (or blend in batches) until silky smooth. Return to pot.

8. Finish with flavor:Stir in nutmeg, maple syrup, and cream or sour cream if using. Adjust seasoning to taste.

9. Serve:Ladle into bowls, garnish with crisp bacon bits, a drizzle of cream, and maybe a few toasted pumpkin seeds for a beautiful farm-to-table finish.

Farmhouse Tips:

• Whidbey Bacon Tip: If you’re using our farm’s thick-cut bacon, bake it on a rack at 400°F for 20 minutes while your squash roasts — it gets perfectly crisp without crowding your stovetop.

• Make-Ahead: This soup freezes beautifully. Let cool, store in quart containers, and thaw overnight for an easy winter meal.

• Pair With: A slice of rustic sourdough or warm cornbread and a mug of local apple cider.