Butternut Squash and Apple Soup

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Butternut Squash and Apple Soup
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Creamy but without cream.

1 ½ pounds butternut squash, peeled, seeded, and cut into ½-inch pieces Cook bacon in a 6-quart heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving 2 tablespoons fat in pot.

While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop.

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