Butternut Squash & Apple Soup with Maple Bacon Cream

_ Ingredients

1/2of a large sweet onion, finely chopped (about 1/2 cup)

4tablespoons unsalted butter

1/8teaspoon ground black pepper

1 1/4teaspoons kosher salt

1butternut squash , peeled, seeded and cut into 1-inch cubes

1Gala apple, peeled, cored and cut into 1-inch cubes (about 1 cup)

4cups Swanson® Chicken Broth or Swanson® Vegetable Broth

1/2teaspoon pumpkin pie spice

2tablespoons + 1 teaspoon pure maple syrup

3/4cup heavy cream

1/4cup candied pecans

3slices bacon, cooked and crumbled , reserving 1 tablespoon + 1 

teaspoon fat

_ How to Make It

Heat the butter in a 6-quart saucepot over medium-high heat. Add the 

onion, salt and pepper and cook for 5 minutes or until the onion is 

tender, stirring occasionally. Stir the apple, squash and pumpkin pie 

spice in the saucepot and increase the heat to high. Cook for 10 

minutes or until the apple and squash are well browned, stirring 

occasionally.

Stir in the broth and heat to a boil. Reduce the heat to low and cook, 

uncovered, for 20 minutes or until the squash is tender.

Using an immersion blender, purée the soup. Stir in 1/4 cup heavy 

cream and 2 tablespoons maple syrup.

Stir the reserved bacon fat, 1 tablespoon crumbled bacon, the 

remaining maple syrup and the remaining heavy cream in a medium 

bowl. Using an electric mixer, whip the cream mixture until soft peaks 

form. Serve the soup, topped with maple-bacon whipped cream, 

remaining crumbled bacon and candied pecans.