Easy-to-make butternut squash soup with sweet potatoes, apples, and warm spices.
3 tablespoons unsalted butter
2 cups roughly chopped yellow onions
2 pounds cut & peeled butternut squash(small chunks)
2 medium sweet potatoes, peeled and cut into 1-inch chunks (about 1-1/2 pounds before peeling)
8 cups chicken broth
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled and cut into 1/2-inch pieces
3 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/8 teaspoon ground nutmeg
1 cup heavy cream
Melt the butter over medium heat in a large pot. Add onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and honey and purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to purée soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)
Stir in the cinnamon, mace, nutmeg, and heavy cream. Bring to a simmer, then taste and adjust the seasoning if necessary. To thicken the soup, simmer over low heat until desired consistency is reached.
Note: This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.
thicken 3-5 minutes. Add mushrooms to the sauce.
Add chicken to skillet and let simmer for 1-2 minutes. Top with crispy bacon and chopped parsley.