Butternut Squash Soup with Apple &Bacon

8 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 (to yield about 6 cups)
1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice (to yield about 1 cup)
1-1/2 Tbs. finely chopped fresh sage leaves
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 cups homemade or low-salt chicken or vegetable broth
Serves 6-7
Yields about 6-1/2 to 7 cups.
Make the menu:
An Intimate Thanksgiving for Four
by Jill Hough
from Fine Cooking
Issue 74

Advertisements

One thought on “Butternut Squash Soup with Apple &Bacon

  1. […] Butternut Squash Soup with Apple &Bacon […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: