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Butternut Squash Soup with Apple & Bacon

Jill Hough
  • minutes
  • Serves 6 to 1

INGREDIENTS

8

slices Bacon

2 1/2 lb

Butternut squash

1

Granny smith or other tart-sweet apple, small

1 1/2 tbsp

Sage, fresh leaves

4 cups

Chicken or vegetable broth, homemade or low-salt

1/2 tsp

Black pepper, freshly ground

1 tsp

Kosher salt