Recipe by: Valerie Musser
Yield: 6-8 servings


  • 8 slices of bacon, diced (reserved)
  • 1 medium yellow onion, diced
  • 3 cloves of garlic, minced
  • 3 KORU® apples, diced 
  • 1 large carrot diced
  • 1 medium sized butternut squash, peeled and diced (2.5lbs)
  • ½ tablespoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • ¼ tsp ground ginger
  • ¼ teaspoon of ground coriander 
  • Salt and pepper to taste
  • 4 cups vegetable broth
  • Mexican Crema or sour cream and additional sage for garnish


  1. Dice and cook bacon in a 5-quart heavy bottomed pot. When it is crispy, transfer it to a paper towel lined plate and let drain and cool for later use. Pour out the bacon fat, reserving one tablespoon. Add the tablespoon of bacon fat, and one tablespoon of butter back to the pot and heat on low. When the butter is melted, toss in the onions, garlic, apple, carrot, butternut squash, thyme, sage, ginger, coriander, salt, and pepper.  Stir to combine and slightly wilt the onions. When the onions are translucent, add the 4 cups of vegetable broth, put on the lid, and allow to simmer on low for 30 to 40 minutes or until the vegetables are quite soft.
  2. Using an immersion blender, puree the soup until it is completely smooth.  You may also do this in a heat proof blender, in batches. Return the puree to the pot, and heat on low, thinning with water or vegetable broth if needed.  Ladle into a wide bowl, top with bacon, and crema if desired. For a completely plant-based version, omit the bacon, crema and use a plant-based butter.


This soup may be made up to 3 days ahead, stored in the refrigerator, and frozen for up to one month. Reheat on low before serving. Makes 6 to 8 servings.

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