Butternut Squash and Apple Soup

We have had quite a bit of rain here in Santa Barbara recently, and let me tell you, there is nothing like being stuck indoors for days on end to provide some kitchen inspiration. My comfort food cooking frenzy included braised short ribs with polenta and swiss chard, chicken pot pies with puff pastry crust, and this wonderful twist on butternut squash soup. The addition of apples adds a welcome touch of sweetness, and all of the vegetables are cooked in bacon fat, which adds an amazing depth of flavor. I also whipped up a simple apple, bacon and parsley garnish for some textural and visual interest. For an even healthier vegan option you can omit the bacon and substitute olive oil in the cooking process, but I think the bacon really turns up the volume on this soup and takes it to the next level.

Ingredients
2 strips thick cut bacon
1/2 onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 apple, peeled and diced, plus more for garnish
1 lb butternut squash, peeled, seeded and cut into 1 inch cubes
1/4 tsp freshly grated nutmeg
1 bay leaf
salt & freshly ground pepper, to taste
3 cups chicken or vegetable broth
1 tbsp parsley, chopped

Instructions
1. Cook bacon until crisp in a large stockpot over medium heat. Drain on paper towels and set aside.
2. Sautee onions and celery in the same pot until onions are translucent, about 4 minutes. Add garlic and sautee about 1 minute more.
3. Add apple, squash, nutmeg, salt, pepper and broth to pot and bring to a boil. Lower heat, cover and simmer until squash is tender, about 20 minutes.
4. Meanwhile, chop reserved bacon, julienne remaining apple and toss together with parsley. Set aside.
5. Puree ingredients using an immersion blender until soup reaches a smooth consistency. If soup is too thick add 1/4 cup of water at a time until desired consistency is attained. Season with salt and pepper and ladle into bowls. Top with apple, bacon and parsley garnish.