BUTTERNUT SQUASH SOUP WITH APPLE & BACON

The first winter squash I ate came from a rock-hard box of frozen butternut puree when I was a kid. I loved it, and so did my younger sister. My mom didn’t like squash, so I am sure the frozen stuff was meant for my father. Sorry, Dad! At least with three of us wanting it, there was a chance that fresh winter squash would appear on the table.

I eventually graduated to cooking it and other winter squashes from scratch, but butternut remains my favorite. With its sweetness and creaminess, it is a natural for soup.

Here is a recipe I tried from Fine Cooking Magazine. Delish, especially with extra bacon.

BUTTERNUT SQUASH SOUP WITH APPLE & BACON

8   slices bacon, cut crosswise into 1/4-inch strips

2 1/2 lbs. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice (about 6 cups)*

1   small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice (about 1 cup)

1 ½  tbsp. finely chopped fresh sage leaves

1  tsp. kosher salt

½ tsp.  freshly ground black pepper

4  cups homemade or low-salt chicken or vegetable broth

Small sage leaves and croutons for garnish

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 until lightly browned, 4 to 6 minutes (resist the urge to stir it too often or it won’t brown and you want that caramelization). Stir in the apple, sage, salt, and pepper and cook for about 4 minutes (you’ll see more browning occur on the bottom of the pot than on the vegetables). Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes. Remove from the heat and let cool somewhat.

Add about half the bacon to the soup and puree, using a stand or immersion blender (you’ll need to work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon.

*My shortcut: Poke some holes in whole butternut squash on all sides with fork or knife. Place on plate or paper towels in microwave and cook for 5 minutes. It will be much easier to peel and chop.