Butternut Squash Soup with Apple & Bacon

8 slices bacon, cut crosswise into 1/4 inch thick strips
1 2 1/2 pound butternut squash, 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 1/2 Tbls finely chopped fresh sage leaves (not what the recipe say - it wouldn't let me calculate fresh)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 c chicken broth

In a 5-quart heavy based pot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8 to 10 minutes. Use a slotted spoon to transfer to a plate lined with paper towels. Increase the heat to medium high, add the squash, and cook until lightly browned, 4 to 6 minutes (resist the urge to stir it too often or it won't brown). 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 from the bottom of the pot with a wooden spoon. Bring to a boil, 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 a little. Add about half the bacon to the soup and puree, using a stand or immersion blender (work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat and garnish each serving with the remaining bacon. Serves 6 to 7; yields 6 1/2 to 7 cups.

Number of Servings: 7

Recipe submitted by SparkPeople user VJOHN1006.