BUTTERNUT SQUASH SOUP WITH APPLE AND BACON

Butternut Squash Soup With Apple and Bacon image

Number Of Ingredients 6

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8 slices Bacon
2 1/2 pounds Butternut squash (about 1 medium) peeled, seeded, and cut into 1/2" dice
1 Granny Smith or other tart-sweet apple, peeled, cored and cut into 1/2" dice (1 C)
1 1/2 tablespoons Finely chopped fresh sage leaves
1 quart Homemade or lower-salt chicken or vegetable broth
1 Kosher salt and freshly ground black pepper

Steps:

1) Cook the bacon in a 5 quart or larger stockpot set over medium heat, 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 it too often or it won't brown).
3) Stir in the apple, sage, 1 tsp salt, 1/2 tsp 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 the 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 the heat and let cool somewhat.
7) Add about half the bacon to the soup and puree using a stand or immersion blender, working in batches if necessary.
8) Taste and add more and salt and pepper if needed.
9) Reheat the soup and garnish each serving with the remaining bacon.