Butternut Squash Soup
Courtesy of Tammy L. Serves 4-6
1 (2 to 3 pound) butternut squash, peeled and seeded 2 Ripe Apples
3 slices of bacon, chopped or 1/2 c. Bacon Ends 2 T unsalted butter
1 medium onion, chopped 6 cups chicken stock
2 tsp. Nutmeg Salt & ground black pepper
Directions: Cut squash into 1-inch chunks. In large pot fry 3 strips of bacon, set aside to drain. In the same pot add the butter to melt into the bacon drippings. Add onion and cook until translucent, about 7 minutes. Add squash, apples and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Chop the cooled bacon into bits. Remove the solid chunks with slotted spoon and place in a blender and puree. Return blended mixture to the pot. Stir and season with nutmeg, salt, and pepper. Serve, with a dollop of plain Greek yogurt, croutons, and tsp, of crispy bacon bits.