Butternut Squash and Apple Soup

Ingredients

• 5 tablespoons unsalted butter
• 6 cups 1/2-inch butternut squash cubes
• 2 cups chopped leeks , white and light green parts only
• 0.5 cups chopped carrots
• 0.5 cups chopped celery
• 2 small Granny Smith apples , cored and diced
• 1.5 teaspoons dried thyme
• 0.5 teaspoons dried sage
• 5 cups chicken stock
• 1 cup apple cider
• salt to taste
• 5 slices cooked bacon , Optional

Instructions

1. 1

   Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.

2. 2

   Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.

3. 3

   Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.