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Categories:Viewed: 19 - Published at: 7 years ago
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 apple, 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
Method
- 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.
