• Step 1

  Place diced apples in apple cider to prevent browning.

• Step 2

  Dice one-third of squash into small pieces, about 1 1/2 cups. Leave remaining pieces whole.

• Step 3

  Cook bacon in large stockpot on MED until crisp. Remove bacon from heat, reserving drippings. Add onion; cook until soft but not brown.

• Step 4

  Add whole squash pieces, potatoes, vegetable broth; bring to simmer. Simmer about 30 min, until vegetables are tender. Remove from heat; carefully puree with hand-held blender until smooth.

• Step 5

  Return soup to heat. Add small diced squash, apples, and cider. Simmer 5-10 min to soften, stirring occasionally. Season to taste with salt and pepper.

• Step 6

  Add shrimp and reserved bacon; simmer 3-5 min, cooking shrimp to 130 degrees internal temp. Let rest at least 2 min; serve garnished with tarragon.

Note: When servings & ingredients are modified, nutrition & directions may vary.