Step 1

In a large soup pot add the bacon and fry it until crispy over medium-high. Remove the bacon from the pot and set aside. Leave the bacon fat in the pot.

Step 2

Add the chopped onion and cook for about 3 minutes until it softens and becomes translucent. Add the garlic and cook for another 30 seconds. Add all the spices: curry, turmeric, cardamom, cumin, coriander, salt, pepper and stir.

Step 3

Stir in all the chicken broth then add the cubed butternut squash and apple. Turn the heat down to a medium and cook for about 15 to 20 minutes or until the butternut squash is fork tender.

Step 4

Use an immersion blender to puree the soup on high until creamy and smooth. Alternatively you can transfer the soup to a blender and puree it that way.

Step 5

Stir in the heavy cream and bring to a boil. Taste for salt and pepper and adjust as necessary.

Step 6

Garnish with fresh oregano and serve as is or top with goat cheese and crispy fried bacon.