with Apple and Bacon

Yield: 5 to 6 cups; serves 6 to 7. This recipe can easily be doubled.

Ingredients

• 8 slices bacon, cut crosswise into ¼-inch strips
• 2½ pounds butternut squash (about 1 medium), peeled, seeded, and cut into ½-inch dice (to yield about 6 cups)
• 1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2–inch dice (to yield about 1 cup)
• 1½ tablespoons finely chopped fresh sage leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 cups homemade or low-salt chicken or vegetable broth

Instructions

1. In a 5-quart or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

2. Increase heat to medium-high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4 to 6 minutes (resist the urge to stir it 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. 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 to 8 minutes.

5. Remove from the heat and let cool somewhat.

6. Add about half the bacon to the soup and purée 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.

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

Note:Smoky bacon, herby sage, and sweet apple give this squash soup layers of flavor.

Other Soup Recipes

Eggplant and Tofu Tempura
Miso Soup with Lobster Medallions
Pasta e Fagioli
Soup au Pistou
Spicy Pumpkin Soup
Strawberry Soup
Tortilla Soup
Tuscan Bean Soup