Ingredients:
8 slices bacon, cut crosswise into 1/4-inch strips
2 1/2 lbs butternut squash, peeled, seeded and cut into 1/2-inch cubes to yield about 6 cups ( about 1 medium squash)
1 small granny smith apples, peeled, cored and cut into 1/2-inch cubes to yield about 1 cup
1 1/2 tablespoons fresh sage leaves, finely chopped
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 cups low sodium chicken broth
Directions:
In a 5 qt or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8-10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
Increase the heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4-6 minutes (resist the urge to stir too often or it won’t brown).
Stir in the apple, sage, salt and pepper and cook for about 4 minutes (you’ll see more browning occur on the bottom of the pot than on the vegetables).
Add the broth, scraping up any browned bits in the pot with a wooden spoon.
Bring to a boil over high heat, reduce the heat to maintain a simmer and cook until the squash and apples are very soft, 6-8 minutes.
Remove from heat & let cool somewhat.
Add about half the bacon to the soup and puree, using a stand or immersion blender (you’ll need to work in batches if using a stand blender).
Taste and add more salt and pepper if needed.
Reheat the soup and garnish each serving with the remaining bacon.
Servings: Serve
Time preparation: 40 min.
Time total: 40 min.