I saw a recipe for butternut squash-apple-bacon soup in one of the magazines I’ve read in the past three or four weeks.  I really want to try that soup, but can’t find the recipe I planned to use.  So, today I spent some time searching for an acceptable alternative.

I had no idea how popular this soup must be!  I found one that had been designed to start a Thanksgiving celebration, filled with seasonings, lots of carrots and onion, apple, curry, and apple cider.  I had everything but the cider, or I might have tried it today.  This chef had roasted cubes of squash to give the soup a deeper flavor.

Since I couldn’t do that soup, I looked at another, and it had fresh sage (I still have some until the freeze), but the squash was cooked in the broth, rather than being roasted.  This soup was simpler to prepare.

When I don’t have apple cider, I think I’ll make Emeril Lagasse’s Butternut Squash soup.  It has the apple and bacon and butternut squash, plus  half an onion and some leek.   The only ingredient I might not have on hand every day was the leek, and I could always adjust to a little more onion.

THIS will be the fall we’ll try Butternut Squash-Apple-Bacon soup!  And I think it just might be this week.