8 slices bacon
2 Tbs. of the bacon grease
2-1/2 lb. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch cubes
1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice
1 Tbs. finely chopped fresh sage leaves
2 Tbs. Olive oil
1/2 large sweet onion diced coarse
1/2 tsp. freshly ground black pepper
a pinch of curry powder
1/2 Tbs. Garlic powder
1/2 tsp. salt
4 cups chicken broth
In a frying pan set over medium heat, cook the bacon, flipping occasionally, until crisp and golden. Use tongs to transfer the bacon to a plate lined with paper towels. Once they are cool, coarsely chop the bacon.
In the stock pot, add the 2 Tbs. of olive oil and about 2 Tbs. of the bacon grease from the pan.
Increase heat to medium high. Add the squash and the onions to the pot with the bacon fat and olive oil and cook until the squash is starting to brown and the onions are translucent and starting to brown (Don't stir it too often or it won’t brown).
Stir in the apple, sage, and pepper and allow more browning occur. Add the broth to deglaze the pot, scraping up any browned bits in the pot with a wooden spoon. Add the garlic powder, salt, and curry powder. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook covered until the squash and apples are very soft. Remove from the heat and add about seven slices worth of the chopped bacon to the soup and purée, using an immersion blender. Taste and add more salt and pepper if needed. Serve and garnish each serving with the remaining chopped bacon. Enjoy!