Roasted Butternut Squash Soup with Apples and Bacon

Preheat the oven to 375 degrees F (190 degrees C).

Toss squash with olive oil in a large bowl until coated; season with salt and black pepper. Spread squash into a single layer on a baking sheet.

Roast in the preheated oven until fork-tender and caramelized, 30 to 40 minutes, turning once.

Cook bacon in a Dutch oven over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate, reserving drippings in the Dutch oven.

Add celery, carrots, onion, curry powder, thyme, bay leaf, salt, and black pepper to the Dutch oven; cook until celery and carrots are soft. Stir in apples and roasted squash; cook 5 minutes more. Stir in garlic and cook 1 minute more.

Add apple cider. Reduce heat to medium-low and bring to a simmer; cook until reduced by half. Stir in chicken stock; simmer for 20 minutes.

Fill blender halfway with soup or use an immersion blender. Cover and hold lid down with a dish towel; pulse a few times before leaving on to purée. Repeat with remaining soup in batches. If using a blender, don't fill the blender more than halfway. Always remove the center lid piece of a stand blender when blending hot liquids so steam can escape; cover the hole with a dish towel while blending.

Stir nutmeg into soup. Garnish each serving with 1 tablespoon sour cream and some bacon pieces.