No, we don't serve this to our breakfast guests. We have served it for the occasional group that we have here for lunch or meetings as a "sipping soup" in fancy tea cups.
2.5# butternut squash, peeled, seeded and cut into 1" chunks (or take a shortcut and buy the squash already prepped from the store)
2-8 slices bacon, cut into 1/2" pieces (Try to find a no-nitrate bacon. Applegate Farms is one brand we like.)
1 small apple, cored and cut into 1" dice
1 small onion, peeled and chopped into 1" dice
1.5 Tablespoons finely chopped fresh sage (use rosemary, thyme or a combination of 2-3. Substitute 1.5 teaspoons of dried herbs if you don't have fresh.)
1/2 to 1 teaspoon sea salt, to taste
1/2 teaspoon freshly ground black pepper
1 quart quality chicken or vegetable broth (substitute water if you don't have either of these on hand)
- In a large 5 quart pot set over medium heat, cook the bacon until most of the fat has rendered out and it is beginning to brown.
- Increase the heat to medium high and add the squash, apple and onion. Cook until lightly browned, 5-6 minutes.
- Stir in the sage, salt and pepper and cook about 2-3 more minutes until the herbs are fragrant.
- Add the broth (or water) and stir scraping up the browned bits from the bottom of the pot. Cook about 10 more minutes until all the vegetables are very tender.
- Let cool slightly before blending in batches with a regular blender or in the pot with an immersion blender. Test to see if the soup is smooth enough. If not, pass through a fine mesh sieve. Add more liquid, if desired, to adjust the consistency of the soup to your own taste and also add more salt and pepper, if desired.
Notes: This soup freezes very well. It will keep in the fridge for 3-4 days and, like most soups and stews, tastes even better the second day.
This soup can be made vegetarian by leaving out the bacon and using water or vegetable broth. Substitute smokey salt or 1/4 teaspoon liquid smoke to replace the flavor of the bacon.