I was so excited that spaghetti
squash was slowly coming back into season and I have been seeing them all
over my local grocery stores so knew I had to
stock up.
In a large
stock pot
over medium heat, combine the roasted
squash, butter, chicken broth, milk, garlic powder, dry mustard, and pepper.
Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut
squash (from 2 - to 2-1/2 - pound
squash; cut into 1 / 2 - inch cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups chicken
stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled Melt the butter in a large, heavy pan set
over medium - high heat.