Appetizers & Snacks, Dinner

Butternut Squash, Apple, Bacon and Orzo Soup

  • Prep 10 mins
  • Total 38 mins
  • Medium
  • Serves 8

This soup is sure to fill your belly with warm buttery goodness and crisp flavor combinations.

TIP: To make this vegan or vegetarian, skip the bacon and use veggie stock.


  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 slices uncooked bacon, cut into 1/2 – inch pieces
  • 12 ounces butternut squash, peeled and cubed
  • 1 green apple, cut into small cubes
  • to taste Kosher salt
  • to taste Freshly ground black pepper
  • 1 tablespoon minced fresh oregano
  • 2 quarts chicken stock
  • 1 cup orzo


  • Step 1

    Select SEAR/SAUTÉ and set temperature to HI. Select START/STOP to begin. Let preheat for 5 minutes.    

  • Step 2

    Place the bacon in the pot and cook, stirring frequently, about 5 minutes, or until fat is rendered in the Bacon starts to brown. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the rendered bacon fat in the pot.

  • Step 3

    Add butternut squash, apples, salt, and pepper and sauté until partially soft, about 5 minutes. Stir in the oregano.

  • Step 4

    Add the bacon back into the pot along with the chicken stock. Bring to a boil for about 10 minutes, then add the orzo. Cook for about 8 minutes, until the orzo is tender. Serve.