I know we’re heading into Spring, but this is really a delightful and refreshing anytime soup that’s not too time intensive and a fan favorite in my household!

Ingredients:
2 slices bacon
1/2 medium onion, chopped fine
white and pale green parts of 1 large leek
1 large garlic clove, minced (but who are we kidding, I always use 4x that)
1 bay leafe
1.25 lb butternut squash, seeded, peeled and cut into 1″ cubes
1 medium tart apple (such as a granny smith), peeled and chopped
2 cups broth (we used homemade turkey stock)
2 Tbl sour cream

1. Cook bacon in a skillet until crisp and drain, reserving fat. Crumble bacon and set aside.

2. In a heavy saucepan, cook onion, leek, garlic and bay leaf with salt and pepper to taste in reserved bacon fat over medium heat, stirring until softened.

3. Add squash, apple, broth and 1/2 cup water. Simmer, covered, until squash is very tender, about 15 minutes. Discard bay leaf.

4. Puree in a blender or food processor until smooth. Add water until desired consistency is achieved, then whisk in sour cream.

5. Garnish with bacon. Serve hot and enjoy!

**This soup also freezes remarkably well, but expands quite a bit, so be sure, if you’re putting in in glass gars or tupperware, you leave some room for that expansion to happen without breaking the glass or busting the lid off the top.