Butternut Squash Soup with Apple & Bacon

Smoky bacon, herby sage, and sweet apple give this squash soup layers of flavor.Use the Creamy Vegetable Soups Recipe Maker to create your own velvety soup, or use the Hearty Bean & Vegetable Soup Recipe Maker if chunky soups are more your style.

• 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
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 4 cups homemade or low-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 plate lined with paper towels.

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). 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 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). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon.