Yield: Yields about 6-1/2 to 7 cups.
This recipe was delicious! I didn't have any sage, so I used rosemary and thyme. Even my two year old ate it, and requested more! I'll definitely be making this again.
The first bit was unusual and then it was wonderful. I would definately make this again, particularly because it was so easy.
I made the recipe as written except that I used a honeycrisp apple. Delish! The next time, however, I think I will add a bit more apple. Maybe 1 1/2 cups. I liked the hints of tart-sweetness, but would like more. This was a quick and easy recipe (especially if you have an immersion blender). The servings estimate must be for appetizer servings, however.
This soup was excellent! I followed the instructions as stated except I did not blend the bacon into the soup at the end. We just topped the soup with the bacon bits. I loved the flavors of apple and squash together and was pleasantly surprised at how much I liked the bacon undertones of the soup. I think the bacon smoothed out the sweetness of the apple and the squash. This also came together so very quickly. I will definitely be making this again!
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