Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 4 1/2 cups

　　2 slices bacon

　　1/2 medium onion, chopped fine (about 1/2 cup)

　　white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)

　　1 large garlic clove, minced

　　1/2 bay leaf

　　1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)

　　1 medium Granny Smith or other tart apple

　　2 cups low-salt chicken broth

　　1/2 cup water plus additional for thinning soup

　　2 tablespoons sour cream or crème fraîche

　　

Accompaniments

Sour cream or crème fraîche

　　chopped unpeeled apple

　　

Step 1

In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.

　　

Step 2

In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.

　　

Step 3

Add squash, apple, peeled and chopped, broth, and 1/2 cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.

　　

Step 4

In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional water to thin soup to desired consistency.

　　

Step 5

Whisk in sour cream or crème fraîche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil).

　　

Step 6

Serve soup topped with crumbled bacon and accompaniments.