Emeril's Butternut Squash and Apple Soup Recipe

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Butternut Squash And Apple Soup

4 slices bacon
One-half cup finely chopped onions
White and pale green parts of 1 large leek (about 1 cup) *you can use white onion if leeks are not available
1 large garlic clove, minced
½ bay leaf
Salt and freshly ground black pepper
One and one-fourth pounds butternut squash, seeded, peeled and cut into 1-inch pieces (about 3 cups)
1 medium-size Granny Smith or other tart apple, peeled and chopped
2 cups chicken stock or canned, low sodium chicken broth
One-half cup water plus additional for thinning soup as needed
2 tablespoons sour cream or creme fraiche, plus more for garnishing, optional
Chopped unpeeled apples, for garnishing, optional

Cook the bacon in a skillet until crisp. Drain, reserving 1½ tablespoons of the rendered bacon grease. Set the bacon aside and, when cool, crumble the bacon and reserve to garnish the soup.

In a heavy saucepan heat the reserved grease over medium heat, add the onion, leek, garlic and bay leaf and season lightly with salt and pepper to taste. Cook, stirring, until softened. Add the squash, apple, broth and ½ cup water. Simmer the mixture, covered, until the squash is very tender, 20 to 25 minutes. Discard the bay leaf.

In a blender, puree the mixture in batches, transferring as it is pureed to a clean saucepan. Add enough additional water to thin soup to the desired consistency, if necessary. Whisk in the sour cream or creme fraiche and season with salt and pepper to taste. Heat soup over medium-low heat until hot (do not allow the soup to boil). Serve the soup garnished with the crumbled bacon and a dollop of sour cream and finely chopped apple, if desired.

Makes about 4½ cups
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Omnimedia, Inc

Other Recipes from Emeril

Creole Cornbread Stuffing

Simple Dressing With Sausage and Sage