Farmhouse Butternut Squash Soup

Ingredients

• 4 slices bacon 
• 2 pounds butternut squash peeled seeded chopped
• 1 teaspoon caraway seeds 
• 0.5 pounds carrots chopped
• 1 teaspoons cider vinegar 
• 4 large garlic cloves chopped
• 1  apples i use 2 granny smith apples cored peeled chopped
• 3.5 cups chicken broth reduced-sodium
• 3  thyme sprigs 
• 2  turkish bay leaf 
• 2 cups water 

Equipment

• paper towels
• pot
• blender

Directions

1. Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp.
2. Transfer bacon to paper towels to drain.
3. Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute.
4. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
5. Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar.
6. Serve topped with crumbled bacon.