Butternut Squash Soup with Apple & Bacon

Butternut Squash Soup with Apple & Bacon
Photo by Scott Phillips

Ingredients

  • 1 tsp. kosher salt
  • 4 cups homemade or low-salt chicken or vegetable broth
  • 1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into ½-inch dice (to yield about 1 cup)
  • 2-½ lb. butternut squash (about 1 medium), peeled, seeded, and cut into ½-inch dice (to yield about 6 cups)
  • ½ tsp. freshly ground black pepper
  • 8 slices bacon, cut crosswise into ¼-inch strips
  • 1-½ Tbs. finely chopped fresh sage leaves

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 ...

View full recipe at Fine Cooking

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