Butternut Squash Soup

• 4 bacon slices (optional)

• 2 tablespoons butter if not using bacon

• 4 large cloves garlic

• 1 teaspoon caraway seeds

• 2 pounds butternut squash, peeled, seeded. and chopped

• ½ pound carrots, chopped

• 1 granny smith apple. peeled, cored, and chopped

• 3 thyme sprigs

• 1 bay leaf

• 3 ½ cups chicken broth

• 2 cups water

• 1 teaspoon cider vinegar

Serves 6 (first course)

Cook bacon in a 4- to- 6 quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain. Melt butter in pot if not using bacon. Add garlic and caraway seed to butter or fat in pot and cook, stirring occasionally, about 1 minute. Add squash, carrots, apple, thyme, bay leaf, broth, water, ¾ teaspoon salt, and ½ teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves. Puree about 4 cups soup in a blender, in batches if necessary. Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.