Cook the bacon over medium heat in a large stockpot, until crisp and golden, about 8-10 minutes. Transfer the bacon to a plate lined with paper towels. I cooked 10 slices to have a couple extra for the cook to enjoy. I only reserved a tablespoon or so of the bacon grease (in the pot) and discarded the rest.

Add the squash to the pot with the reserved baking grease and cook on medium-high heat until it is lightly browned.  This should take about 4 to 6 minutes.

Add the apple, sage, salt, and pepper and cook for an additional 4 minutes or so.  You’ll notice that the bottom of the pan will brown more than the vegetables during this process. I was a little concerned about this, but when I added the chicken broth, I just scraped the browned pieces up with a wooden spoon. This gives the soup a deep color.

Add the chicken broth and scrap the bottom of the pan to incorporate all of the browned pieces. Bring to a boil over high heat, then reduce and let it simmer until the squash and apples are soft.  This will take about 6 to 8 minutes.  Turn off the heat and let the mixture cool slightly.

Using an immersion or stand blender, puree the mixture with half of the bacon pieces.  Return the mixture to the pot (if you used a stand blender) and taste it.  Add more salt or pepper if necessary.

Reheat the soup, ladle into bowls, and garnish with the remaining bacon. Add more black pepper if desired.