This recipe for Creamy Butternut Squash Soup with Apple and Bacon is likely to be one of the simplest recipes you’ve ever made. But don’t let the simplicity fool you because this soup has a depth of flavor!
What Makes This Creamy Butternut Squash Soup So Good
The soup has very little in it, but it all works together somehow. The apples add a wonderful flavor to the soup without being too sweet, and the savory bacon complements the other ingredients beautifully.
I’m not sure why I keep making soups right now since it is decidedly not Fall in Texas, but lately I’ve gone through a spate of soup and stew making.
Whether it was the Chickpea Soup , the Vietnamese Bo Kho or the Thai Yellow Curry Soup , I’ve been on a soup and stew jag lately.
I know that the addition of apples might sound a bit strange, but I assure you, they add a delightful sweetness to the dish that really elevates the soup. That, along with the addition of salty and savory bacon, makes for a delightfully Creamy Butternut Squash Soup that is bursting with flavor.
This is seriously one of the best butternut squash soup recipes out there, and not just because of how crazy good it is. It’s also crazy easy to make thanks to a little help from your Instant Pot! The whole dish is done in less than 30 minutes with little effort required. And the less time you spend cooking, the sooner you get to enjoy eating 🙂
How To MakeCreamy Butternut Squash Soup with Apple And Bacon
- Heat oven to 350 degrees
- If you have purchased a whole butternut squash, peel it using a vegetable peeler. Cut into half and scoop out the seeds. Cut into large chunks and now you’re ready to use the chunks.
- Place all ingredients for the soup in the inner liner of your Instant Pot .
- Cook at high pressure for 10 minutes, and let it release pressure naturally for 10 minutes before opening.
- Meanwhile, place the bacon on a foil-lined sheet and place in the oven. Cook until crisp, about 8-10 minutes.
- Remove bacon and crumble into delicious bits and set aside.
- Once the soup is finished, remove the lid and carefully puree the soup using an immersion blender .
- Mix in cream if using and pour into serving bowls.
- Sprinkle with crumbled bacon, parmesan or blue cheese, and dig in!
How Long Does Butternut Squash Soup Last In The Fridge?
This Creamy Butternut Squash Soup should last somewhere between 3-5 days in the fridge. With that knowledge, you may want to make some extra so you can enjoy it throughout the week!
Can You Freeze Butternut Squash Soup?
Due to the heavy cream in the soup, this recipe doesn’t freeze particularly well. Dairy has a tendency to separate and become grainy when it is frozen and reheated.
If you’d like to be able to freeze this Creamy Butternut Squash Soup better, you can opt to use coconut milk instead. Just make sure to portion out the soup before you freeze it.
Can You Make This Soup Vegan-Friendly?
As a matter of fact, you can! Just substitute vegetable broth for the chicken broth, coconut milk for the heavy cream, and leave out the bacon!
Can I Cook The Bacon In The Air Fryer?
You can absolutely cook the bacon for this Butternut Squash Soup in the air fryer! For a complete step-by-step tutorial on cooking bacon in the air fryer, check out my How To Cook Bacon in the Air Fryer post.
Looking For More Great Soup Recipes? Check These Out!
- Serve a bowl of Chicken Taco Soup made in the Instant Pot for a delicious and easy low-carb dinner made in 30 minutes!
- This Split Pea and Ham Soup is a warm and hearty soup that makes a great simple dinner option!
- Trying to eat low carb, but really craving a creamy Lobster Bisque? Try my Low Carb Lobster Bisque for a delicious replacement, that’s on par with your diet plan!
- Low Carb Vegetable Soup - A great Vegetarian soup for anyone living a low carb lifestyle.
Have some leftover butternut squash and looking for more dishes to use it in? This Farro Risotto With Butternut Squash gives you the savory and sweet flavors of fall in one delightful dish!
Originally Published August 20, 2017
Creamy Butternut Squash Soup With Apples And Bacon
Equipment
- Instant Pot
- Immersion Blender
Ingredients
- ▢ 4 cups ( 560 g ) butternut squash , chopped
- ▢ 3 cups ( 375 g ) apples , diced
- ▢ 1 cup ( 160 g ) Onion , sliced thin
- ▢ 2 cups ( 470 g ) Chicken Broth
- ▢ 1/4 cup ( 8 g ) fresh sage leaves , chopped or 1/2 teaspoon dried sage
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
For Finishing
- ▢ 1/4 cup ( 60.5 g ) Heavy Cream , or half and half
- ▢ 4-5 slices ( 4 slices ) Bacon
- ▢ 1/4 cup shredded parmesan cheese , or blue cheese crumbles
Instructions
- Heat oven to 350 degrees.
- If you have purchased a whole butternut squash, peel it using a vegetable peeler. Cut into half and scoop out the seeds. Cut into large chunks and now you’re ready to use the chunks.
- Place all ingredients for the soup in the inner liner of your Instant Pot .
- Cook at high pressure for 10 minutes, and let it release pressure naturally for 10 minutes before opening.
- Meanwhile, place the bacon on a foil-lined sheet and place in the oven. Cook until crisp, about 8-10 minutes.
- Remove bacon and crumble into delicious bits and set aside.
- Once the soup is finished, remove the lid and carefully puree the soup using an immersion blender .
- Mix in cream if using and pour into serving bowls.
- Sprinkle with crumbled bacon, parmesan or blue cheese, and dig in!
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Creamy Butternut Squash Soup With Apples And Bacon
Ingredients
- 4 cups butternut squash chopped
- 3 cups apples diced
- 1 cup Onion sliced thin
- 2 cups Chicken Broth
- 1/4 cup fresh sage leaves chopped or 1/2 teaspoon dried sage
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
For Finishing
- 1/4 cup Heavy Cream or half and half
- 4-5 slices Bacon
- 1/4 cup shredded parmesan cheese or blue cheese crumbles
Instructions
- Heat oven to 350 degrees.
- If you have purchased a whole butternut squash, peel it using a vegetable peeler. Cut into half and scoop out the seeds. Cut into large chunks and now you’re ready to use the chunks.
- Place all ingredients for the soup in the inner liner of your Instant Pot .
- Cook at high pressure for 10 minutes, and let it release pressure naturally for 10 minutes before opening.
- Meanwhile, place the bacon on a foil-lined sheet and place in the oven. Cook until crisp, about 8-10 minutes.
- Remove bacon and crumble into delicious bits and set aside.
- Once the soup is finished, remove the lid and carefully puree the soup using an immersion blender .
- Mix in cream if using and pour into serving bowls.
- Sprinkle with crumbled bacon, parmesan or blue cheese, and dig in!
Creamy Butternut Squash Soup With Apples And Bacon https://twosleevers.com/creamy-butternut-squash-soup/
Cheesy gluten free muffins with almond flour, that actually taste like muffins! These keto cheese muffins are served perfectly with a bowl of soup and are extremely easy to make.
Why You’re Going To Love These Gluten Free Muffins
- Fast. Compared to making traditional bread, this is an incredibly fast alternative.
- Easy. Mix in a few simple to find ingredients, place in muffin tins, and bake until they’re ready to eat.
- Low Carb . These gluten free muffins only have 2 net carbs per serving.
- Versatile. Use some of my tasty variation in the post below to switch these muffins into something that will coordinate with just about any meal.
If it’s one thing I crave while focusing on keto , it’s some sort of bread. I know I’m not alone when I crave a crazy amount of carbs while trying to watch my diet. That’s why I love these Gluten Free Muffins and end up making them often.
I love suggesting these to friends and family. They hit the spot when those cravings for bread start rolling around. Even if you’re not watching what you eat, these Keto Cheese Muffins are still a great side dish option.
Keto Cheese Muffins | Savory Low Carb Muffins
There’s nothing better than having a low carb bread option. These Gluten Free Muffins only take about ten minutes to whip up. Once you’ve put them together, just toss them in the oven and you’re set.
This Cheese Muffin recipe is great as a low carb muffin. But they’re also a perfect option for a snack or breakfast. I like to use them as bread for my sandwich sometimes. They’re pretty versatile.
Check out the variations below to see just how many ways you can make these low carb.
Ingredients You’ll Need
- Vegetable oil
- Superfine Almond Flour
- Black Chia Seeds
- Baking Powder
- Dried Garlic
- Eggs
- Heavy Whipping Cream
- Melted butter
- Grated cheddar cheese
How To Make Gluten Free Muffins
- Preheat oven to 350°F. Grease a 12 cup muffin pan with vegetable oil and set aside.
- In a mixing bowl, combine almond flour, chia seeds, baking powder, and granulated garlic. Make a well in the dry ingredients. Add eggs and beat in the well, then pour in melted butter and heavy whipping cream. Stir until smooth. Gently fold in the grated cheese.
- Pour batter into greased muffin pan. Bake for 35-40 minutes until the tops are well browned. Turn off the oven and allow the muffins to rest in the oven for 10 minutes.
Variations to this Basic Low Carb Savory Muffins Recipe
Keto Rosemary Cheese Muffins:
- Add 1 teaspoon dried rosemary
Low Carb Ham and Cheese Muffins:
- Omit cheddar cheese. Add 1/4 cup grated swiss cheese and 1/4 cup diced ham.
Gluten-Free Bacon and Chive Muffins:
- Omit cheddar cheese. Add 1/4 cup cooked, crumbled bacon and 1/4 cup fresh chopped chives.
Almond Flour Parmesan Pepper Muffins:
- Omit cheddar cheese and granulated garlic. Add 1/2 cup shredded parmesan cheese and 1 teaspoon ground pepper.
And if you’re looking for more great cheesy recipes, My Air Fried Feta Psiti is an amazing snack or appetizer that will make your taste buds sing! Bonus: It’s low-carb and Keto friendly!
How Long Do They Last?
For the best results and a texture your whole family will love, enjoy these gluten free muffins within 4 days of baking.
Can Gluten Free Muffins Be Frozen?
Yes, you can absolutely save these muffins for later in the freezer. For the best results, let the muffins come to room temperature and then wrap them in parchment paper and then place them in a freezer-safe container.
To reheat them, let them defrost at room temperature and toss them in the oven or air fryer for two minutes at 250F before spreading butter on them.
What To Serve With Them
Not sure what to eat with a muffin that isn’t filled with chocolate or blueberries? Think of them more like a biscuit, roll, or warm slice of homemade bread.
Here are some of my favorite things to serve them with:
- Skillet Lasagna
- Low Carb Stroganoff
- Big Mac Salad
If you love your bread like I do, these Gluten Free Muffins will do the trick. They’ve always been a hit whenever I took them to get-togethers as well. You can’t beat a delightfully savory and cheesy recipe like this one.
Gluten Free Muffins | Keto Cheese Muffin Recipe
Equipment
- KITCHEN AID HAND MIXER
Ingredients
- ▢ Vegetable oil for greasing the pan
- ▢ 1 cup ( 112 g ) Superfine Almond Flour
- ▢ 1/2 cup ( 85 g ) Black Chia Seeds
- ▢ 2 teaspoons ( 2 teaspoons ) Baking Powder
- ▢ 1/2 teaspoon ( 118.29 g ) Dried Garlic
- ▢ 4 large ( 4 large ) Eggs
- ▢ 1/4 cup ( 59.5 g ) Heavy Whipping Cream
- ▢ 1/4 cup ( 56.75 g ) melted butter
- ▢ 1/2 cup ( 56.5 g ) grated cheddar cheese
Instructions
- Preheat oven to 350°F. Grease a 12 cup muffin pan with vegetable oil and set aside, or use a silicone muffin pan.
- In a medium bowl combine almond flour, chia seeds, baking powder, and granulated garlic. Make a well in the dry ingredients. Add eggs and beat in the well, then pour in melted butter and heavy whipping cream. Stir until smooth. Gently fold in the grated cheese.
- Pour batter into greased muffin pan. Bake for 35-40 minutes until the tops are well browned. Turn off the oven and allow the muffins to rest in the oven for 10 minutes.
Variations
Rosemary Cheese Muffins:
- Add 1 teaspoon dried rosemary
Ham and Cheese Muffins:
- Omit cheddar cheese. Add 1/4 cup grated swiss cheese and 1/4
Bacon and Chive Muffins:
- Omit cheddar cheese. Add 1/4 cup cooked, crumbled bacon and 1/4 cup fresh chopped chives
Parmesan Pepper Muffins:
- Omit cheddar cheese and granulated garlic. Add 1/2 cup shredded parmesan cheese and 1 teaspoon ground pepper.
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Nutrition
Originally published November 14, 2018
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
