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Export 16 ingredients for grocery delivery
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.
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