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.
