Roasted Butternut Squash Soup

Makes 4 servings

The Granny Smith apple gives this dish a slight tartness for a pleasing flavor layering effect.

ingredients

1 large butternut squash, cut in half lengthwise, seeds removed
1/4-pound turkey bacon
1 large Granny Smith apple, peeled, seeded and diced
8 cups low-sodium chicken stock*
1/4-cup low-fat sour cream
1 medium yellow onion, diced
Pepper, to taste
1/4-cup olive oil, plus enough to brush on squash
This soup is traditionally served quite thick, almost like bisque. But by adjusting the amount of chicken stock, you can make the soup as thick or thin as you like.

directions

Brush skin side of squash with olive oil and sprinkle with pepper. Place squash skin side up on greased baking sheet; bake in 375-degree oven for about 45 minutes or until squash is soft to the touch. Remove from oven; cool completely. In 5-quart stockpot heat 1/4-cup olive oil and fry bacon until crisp; remove bacon and allow it to cool. Using the same pot, sauté onion and apple until browned. With a large spoon, remove the flesh from the skin of the squash; add to pot with apples and onions. Add 5 cups of chicken stock and simmer the mixture until the apples and squash are tender, approximately 30 minutes. Add the reserved stock, as needed, to thin the mixture. After the apples and squash are tender, remove the soup and puree in a blender until smooth. Return the soup to the pot and reheat over low flame until almost boiling. Stir in sour cream and season with pepper to taste. Serve with the reserved bacon crumbled on top.