Butternut Squash Soup With Apple and Bacon

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.

• Ready In: 40 mins
• Serves: 6-7
• Yields: 6-7 Cups

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

Directions

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. 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. 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. Add the broth, scraping up any browned bits in the pot with a wooden spoon.
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. Remove from heat & let cool somewhat.
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. Taste and add more salt and pepper if needed.
9. Reheat the soup and garnish each serving with the remaining bacon.