Not just for fall, this soup is a perennial favourite in our house, so I usually double the recipe. It freezes beautifully.
- • 4 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
- • 1 tbsp olive oil
- • 1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice
- • 1-1/2 tbsp finely chopped fresh sage leaves
- • 1 tsp kosher salt
- • 1/2 tsp freshly ground black pepper
- • 4 c homemade or low-salt chicken or vegetable broth
- Preheat oven to 375 degrees (350 degrees convection roast if you have it).
- Spread the squash pieces on a rimmed baking sheet and drizzle with olive oil, tossing the pieces to coat evenly. Roast in the oven until browned, turning several times (about 20 minutes).
- 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.
- Drain most of the bacon fat from the stockpot. 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. Add the roasted squash. 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.
- Puree, using a stand or immersion blender (you will 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 bacon.
- Serving Size: 4