Ingredients
- 6 Strips Bacon Chopped
- 1 Medium Butternut Squash Peeled and cut in 1 inch cubes
- 2 Granny Smith Apples Peeled and cut in 1/2 inch dice.
- 1 Large Sweet Onion Chopped in 1/2 inch dice
- 4 Cups Vegetable or Chicken Stock
- 1 Cup Apple Cider
- 2 Tblsp. Fresh Sage Chopped
- 1 Cup Shallots Thinly sliced
- 3/4 Cup heavy cream
- Salt & Pepper
- 3 Tblsp Roasted Salted Pepitas For garnish
Servings:
Instructions
- Cook bacon in large soup pot until crisp. Remove the bacon drain on paper towels. Pour all the drippings into a heat proof container. Return 2 tablespoons of the drippings to the soup pot and add the onion. Sweat for 3 or 4 minutes, until the onions begin to soften.
- Raise the heat to medium high and add the squash and apples. Cook, stirring occasionally until everything is slightly browned. Add the apple juice and stir to de-glaze the pan. Add the stock and bring to a boil. Reduce the heat to simmer, add the sage and cook, covered 30 minutes or until the squash is soft. remove from heat and puree with an immersion blender.
- While soup is simmering, heat a tablespoon of the bacon drippings in a small fry pan. Add the shallots and cook until carmelized, 15 minutes or so. Set aside for garnishing the soup.
- Return the pot of soup to the stove and simmer over low heat for a few minutes. Add the cream and heat gently until everything is steamy. Add salt and pepper to taste. If soup is too thick, add a little more stock or cider. If Soup is too thin, add 2-3 tablespoons of potato flakes. Heat until any additions come up to temperature.
- Ladle soup into bowls. Top each bowl with some of the bacon and shallots and sprinkle with the pepitas.
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