Butternut Squash Apple Bacon Soup

1. Peel and cut squash into large, 1-1/2 inch cubes. Place cubes into a roasting pan. Add onion, and garlic. Drizzle with olive oil and a pinch of salt. Toss to coat. Roast at 425 degrees (F) for 30 minutes until squash is tender. Half way through roasting, add apples to pan, toss everything together and place back in the oven to finish roasting.

2. Add apple, squash, onion and garlic to a food processor.

3. Heat your roasting pan over medium-high heat. Add 1 cup vegetable broth, and bring to a boil, scraping up browned bits from the roasted vegetables. Add broth to food processor with the vegetables. Blend everything together until smooth. Add honey and sage and pulse to blend together.

4. Cook bacon in a Dutch oven or heavy saucepan, over medium-high heat until crisp. Transfer cooked bacon to a paper towel lined plate. Remove all but 1 tablespoon of bacon fat from the Dutch oven. Add vegetable puree, the rest of the vegetable broth, 1 cup water, and a pinch each of salt and pepper. Bring to boil then simmer for 5 minutes.

5. Serve sprinkled with crisp cooked bacon and a dollop of sour cream.