Butternut Squash and Apple Soup Recipe

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.