Farmhouse Butternut Squash Soup

I know what you're thinking - oh great, baby food! Ahh, but its healthy, so I've got to eat it, right? Well stop that nonsense - this was freaking amazing! Serves 2 - so next time, I'll double the recipe for lunch for next day.

From Gourmet Magazine - may I present, like, the best soup ever?

4 bacon slices (I used 3, pre-cooked!)
4 large garlic cloves, chopped 
2 lb butternut squash, peeled, seeded, and chopped (2 small butternut squashes!)
1/2 lb carrots, chopped 
1 Granny Smith apple, peeled, cored, and chopped
3 thyme sprigs 
2 bay leaves
3 1/2 cups reduced-sodium chicken broth 
2 cups water 
1 to 1 1/2 tsps cider vinegar (I chickened out, and used a 1 tbsp sherry!)

Cook bacon in a 4-6-qt heavy pot over med. heat until crisp. Transfer bacon to paper towels to drain. Add garlic to fat in pot & cook, stirring occasionally, until garlic is pale golden, about 1 min. Add squash, carrots, apple, thyme, bay leaves, broth, water, ¾ tsp salt, and ½ tsp pepper and boil, uncovered, until vegetables are tender, 15-20 mins. Discard thyme stalks & bay leaves. Purée in a blender, in 2 batches, until smooth . Return to pot and add vinegar (or sherry!). Serve topped w/ crumbled bacon. Delish!