Apple And Butternut Squash Soup With Bacon

3 slices bacon 1 onion, chopped 2 apples, peeled and diced 1 medium butternut squash, peeled and diced 1 cup pumpkin puree (optional) 1 32 ounce box chicken broth 2 teaspoons ginger 1 teaspoon salt ½ teaspoon pepper 1 teaspoon thyme 1 teaspoon onion powder 1 teaspoon garlic powder ¼ teaspoon red pepper flakes

In a large soup pot, fry the bacon until crispy. Remove from pot, drain on a paper towel-lined plate, and crumble. Set aside. Remove all but two teaspoons bacon grease from the pan. Add the onion, apples to the pan and sauté until soft. While they're cooking, place the squash in a microwave-safe bowl and microwave about 5 minutes.

Add the squash and spices to the pan and cook until the squash is soft. Next, add the pumpkin and chicken broth to the pan. Bring to a boil, then reduce heat and simmer about 15-20 minutes. Remove from heat and use an immersion blender to puree soup. Stir in the cream. Serve topped with bacon.