1 1/2poundsbutternut squashpeeled, seeded, and cut into 1/2" pieces (about 4 cups)
2cupschicken broth
2cupswater
Instructions
In a large pot, cook bacon until crisp. Remove to a paper towel to drain and set aside. Reserve 1 tablespoon bacon fat in pot.
Cook celery, carrot, and onion in bacon fat about 8-10 minutes, until soft. Add potato, apple, squash, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until vegetables are soft.
If you have a blender that is safe for hot liquids, use caution and blend soup in at least 4 batches. If you do not have a blender that is safe for hot liquids, allow soup to cool and then blend until smooth. Add water if needed to thin soup. Heat before serving.
Serve with crumbled bacon and sliced apples, if desired.