Butternut squash and apple soup with homemade croutons

Fall is officially here, and there's no meal more cozy than soup and grilled cheese! Jen Clark, of the Crate Cooking School, has a great recipe for fall.

(Photo Credit: KDKA)

Butternut Squash and Apple Soup with Homemade Croutons

Yields 6 ½ -7 cups

2 ½ pounds butternut squash

6 slices bacon, cut crosswise into ¼ -inch strips

1 medium onion, diced

2 carrots, chopped

2 ribs of celery, chopped

1 Granny Smith apple, peeled, cored, and cut into 1-inch dice (to yield 1 cup)

1 ½ tablespoons finely chopped fresh sage leaves

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 cups homemade or store-bought chicken or vegetable stock

Homemade Croutons, for garnish (recipe follows)

Preheat oven to 375. Roast whole butternut squash on a parchment lined baking sheet for about