Roasted Butternut Squash Soup with Apples and Bacon

Step 1
Preheat the oven to 375 degrees F (190 degrees C).

Step 2
Place squash in a large bowl and drizzle with olive oil; mix to coat. Sprinkle with salt and pepper. Spread squash into a single layer on a baking pan.

Step 3
Roast squash in the preheated oven, turning once, until fork-tender and caramelized, 30 to 40 minutes.

Step 4
Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices to a paper towel-lined plate, reserving drippings in the pot.

Step 5
Place onion, celery, carrot, bay leaf, curry powder, thyme, salt, and pepper in the Dutch oven; cook in reserved bacon drippings until carrots and celery are soft. Mix in apples and roasted squash; cook another 5 minutes. Stir in garlic and cook another minute.

Step 6
Pour apple cider over mixture; reduce heat to medium-low and bring to a simmer, cooking until reduced by half. Stir in chicken stock; simmer over medium-low heat for about 20 minutes.

Step 7
Puree soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than halfway. Always remove the center lid piece of a stand blender when blending hot liquids so steam can escape; cover the hole with a dish towel while blending.

Step 8
Stir nutmeg into soup. Garnish each bowl with 1 tablespoon sour cream and some bacon pieces to serve.