- 8 slices bacon, cut into 1/4-inch strips
- 2 pounds butternut squash (about 1 medium squash, seeded, peeled and cubed; or 2 10-oz. frozen packages)
- 1 small Granny Smith apple, chopped
- 1 teaspoon dried sage
- Salt and freshly ground black pepper to taste
- 4 cups chicken broth
Cook bacon until crisp. Remove from pan and drain on paper towels.
Heat bacon fat over medium-high heat. Add squash and cook until browned. Add apple, sage and salt and pepper. Cook 2-3 minutes.
Add broth and bring to a boil. Reduce heat to a simmer and cook until vegetables are tender, about 30 minutes. Leave soup chunky or puree if desired.
Top with bacon before serving.