Butternut Squash Soup With Apple And Bacon

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I got this recipe from a co-worker. it is delicious. vegetable broth can be substituted for the chicken broth. you can also add a little garnish of shredded cheese or croutons/bread crumbs if you wish.

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Steps

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In a 5 qt or larger stockpot set over medium heat , cook the bacon , stirring occasionally , until crisp and golden , 8-10 minutes.

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Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

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Increase the heat to medium high.

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Add the squash to the pot with the bacon fat and cook until lightly browned , 4-6 minutes.

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Stir in the apple , sage , salt and pepper and cook for about 4 minutes.

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Add the broth , scraping up any browned bits in the pot with a wooden spoon.

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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.

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Remove from heat & let cool somewhat.

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Add about half the bacon to the soup and puree , using a stand or immersion blender.

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Taste and add more salt and pepper if needed.

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Reheat the soup and garnish each serving with the remaining bacon.

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Ingredients

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bacon, butternut squash, granny smith apple, fresh sage leaves, kosher salt, fresh ground black pepper, low sodium chicken broth