Butternut Squash Soup With Apple and Bacon


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.