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Butternut Squash Soup With Apple and Bacon
October 19th, 2011
![[title]](http://www.naturalsolutionsmag.com/sites/default/files/imagecache/recipe_image_full/recipe/Butternut pic.jpg "[title]")
8 strips of bacon, cut into pieces
2 pounds squash, diced
1 Granny Smith apple, diced
1 tablespoon sage, finely chopped
1 teaspoon kosher salt
1/2 teaspoon pepper
4 cups low-salt chicken or vegetable broth
1. Cook bacon until crisp; cut into pieces.
2. Add diced squash to a large stockpot; cook until browned. Stir in apple, sage, kosher salt, pepper, and broth.
3. Bring to a boil; simmer until squash and apple soften.
4. Add half the bacon to soup; puree. Reheat soup and garnish with remaining bacon.