Butternut Squash Soup With Apple and Bacon


  • 4 cups low sodium chicken broth
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon kosher salt
  • 1 ½ tablespoons fresh sage leaves, finely chopped
  • 1 small granny smith apple, peeled, cored and cut into ½-inch cubes to yield about 1 cup
  • 2 ½ lbs butternut squash, peeled, seeded and cut into ½-inch cubes to yield about 6 cups (about 1 medium squash)
  • 8 slices bacon, cut crosswise into ¼-inch strips

1 In a 5 qt or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8-10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. 2 Increase the heat to medium high. Add the squash to the pot with the bacon fat and coo...

View full recipe at SpringPad


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