Apple Cider Squash Soup

Apple Cider Squash Soup | Plaid and Paleo
Torrential downpours didn’t stop me from finally seeing Gravity. After weeks on my to-watch list, I finally caved to the 3D ticket price. Final thoughts: I really liked it, but I didn’t love it. This could be because I saw Captain Phillips first and was completely blown away. I’ve been recommending Captain Phillips to everyone! It was the perfect mix of intense thriller and heartfelt. Not to mention I’ve had a thing for Tom Hanks since Cast Away. Don’t judge!

Anyways you are probably here for the food. This apple cider squash soup has a sweet flavor that blends perfectly with the caramelized flavor of the roasted squash. I could probably drink apple cider by the gallon. Warm apple cider is the epitome of fall. For me at least. I love apple cider. The apple cider really makes this soup stand out! The sweet flavor of apple cider pairs with the rich butternut squash for a creamy and delicious soup. This soup would also be amazing with pumpkin or acorn squash. Plus the salty bacon on top adds the contrast for a tasty bite.

Apple Cider Squash Soup | Plaid and Paleo

Apple Cider Squash Soup

Serves 4-6


  • 1 large butternut squash
  • 1 tsp olive oil, or ghee
  • 3 slices thick-cut applewood smoked bacon
  • 1 large carrot, peeled
  • 1 sweet onion, large diced
  • 1 granny smith apple, large diced
  • 1 cup apple cider (make sure it is 100% apples!)
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1 tsp clove
  • 1 tsp dried thyme, ground
  • 3 cups coconut cream
  • salt and pepper, to taste


  1. Heat oven to 425 degrees.
  2. Wash and cut squash in half lengthwise. Remove seeds with a spoon.
  3. Lightly coat squash with olive oil and sprinkle with salt and pepper.
  4. Pop in the oven flesh side down for 45 minutes. When it is done, gently remove skin from flesh.
  5. While the squash cooks, slice bacon lengthwise and then in 1/2 inch pieces.
  6. Heat large soup pot over medium high heat.
  7. Toss in bacon with 1 teaspoon olive oil. Cook until crispy, stirring occasionally. Remove with a slotted spoon onto a paper towel.
  8. Add in carrot, onion and apple. Coat with remaining bacon fat. Cook for 5 minutes.
  9. Add in apple cider. Cook until carrots are soft.
  10. Stir in spices and coconut cream.
  11. Once the squash is done and skin is removed, add roasted flesh to soup. Break apart squash with a wooden spoon. Cook for 10 minutes to meld flavors.
  12. Using an immersion blender mix until smooth.
  13. Once you have reached a creamy consistency, turn off heat.
  14. Ladle into bowls and top with crispy bacon.
  15. Recipe adapted from the Paleo king Robb Wolfe here
x vanessa


Leave a Reply