Butternut squash soup with apple and bacon

Butternut squash soup with Apple and Bacon

Makes 6 1/2 to 7 cups; serves 6 or 7

Ingredients

• 8 slices bacon, cut crosswise into 1/4-inch strips
• 2 1/2 lb. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-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)
• 1 1/2 Tbs. finely chopped fresh sage leaves
• Kosher salt and freshly ground black pepper

• 4 cups homemade or lower- salt chicken or vegetable broth

• 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 paper-towel-lined plate.

• Increase the 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). Stir in the apple, sage, 1 tsp. salt, and 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). 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. Remove from the heat and let cool somewhat.
• 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; vent the top and hold a folded dishtowel over the lid). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon.