Saint Lucifer Butternut Squash Soup
8 slices of bacon, cut into short strips
2 1/2 lbs. of butternut squash (6 cups) diced
1 small Granny Smith apple, peeled, seeded, and diced into small 1/2 inch cubes
1/2 tablespoon finely chopped fresh sage leaves
2 teaspoons of Saint Lucifer Habanero Table Spice #11
1 teaspoon freshly ground pepper
1/2 cup frozen corn
4 cups homemade or low sodium organic chicken or vegetable broth
1 cup light cream
1 tablespoon fresh chopped chives, for garnish
Good olive oil, for garnish
In a 5-quart or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, about 8-10 minutes.
Remove the bacon, leaving the bacon fat. Transfer to paper towel.
Increase heat to medium high.
Add the squash to the pot with the bacon fat and cook until lightly browned, 4-6 minutes.
Let it brown and try not to stir it.
Add the broth and light cream, scraping up any browned bits in the pot with a wooden spoon.
Bring to a boil over high heat, then reduce the heat to a simmer and cook until the squash and apples are very soft, about 6-8 minutes.
Remove from heat and let cool somewhat.
Add about half the bacon to the soup and purée, using a stand or immersion blender.
Taste and add more kosher salt and pepper if needed.
Reheat the soup and add the frozen corn.