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
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 2 small Granny Smith apples, cored and diced
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon dried sage
• 5 cups chicken stock
• 1 cup apple cider
• Salt to taste
• 5 slices cooked bacon, crumbled (optional)

Directions

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.

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.

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.