Butternut Squash Soup

From the kitchen of Stacy Hart

2 slices bacon (this is optional, I often don't do because I try not to have bacon around too much)

1/2 medium onion, chopped finely

1 large leek, chopped finely

1 large garlic glove, minced (I like to use the frozen Trader Joes cubes, just 1)

1 bay leaf

1.25 lbs butternut squash (approx 2) cut into 1" squares

1 medium tart apple

2 cups low sodium chicken broth

1/2 cup water (+/-)

sour cream/bacon bits as topping

Crisp and brumble bacon for topping. Reserve 1/5 tsp of bacon fat and cook leek, onlion, garlic, bay lear, and salt/pepper to taste. Cook until softened. Then add squash, apple (peeled and chopped), water, broth, and simmer 15 minutes. Take bay leaf out. Puree soup in blender or food processor.