Butternut Squash Soup With Apple And Bacon

1. 1

   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.

2. 2

   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).

3. 3

   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).

4. 4

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

5. 5

   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.

6. 6

   Remove from heat & let cool somewhat.

7. 7

   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).

8. 8

   Taste and add more salt and pepper if needed.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.