First Fall Soup

Ingredients

• 1 butternut squash, about 2 pounds, peeled, seeded, and cut into 1-inch cubes
• 1 large yellow or white onion, peeled and chopped
• 2 large carrots, cut into 1-inch thick rounds
• 2 ribs celery, cut into 1-inch pieces
• 1 medium russet potato, peeled and cut into 1-inch pieces
• 1 small parsnip, tough inner core removed, peeled and cut into 1-inch chunks
• 1 tart apple, such as Granny Smith, cut into large pieces
• 3 cloves garlic, peeled
• 1 lemon, washed and quartered
• 8 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 dried bay leaves (or fresh if available)
• 2 leaves fresh sage
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 6-8 slices thick-cut bacon
• 4 cups chicken or vegetable stock or water
• 2 cups whole milk
• 1 cup plain yogurt

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