Cook bacon until crisp. Remove from the pan, drain on a paper towels, then crumble into small bits.

On medium high heat, add the squash to the pan with the bacon fat and cook until brown, about 10-15 minutes.

Add chopped apple, sage and salt and pepper. Cook 2-3 minutes.

Transfer contents to a large pot, add broth and bring to a boil. Reduce heat to a simmer and cook until vegetables are tender, about 30 minutes.

Carefully transfer to a blender in batches and puree until smooth. I

Add sour cream to a squeeze bottle and add a small amount of milk to thin to desired consistency. It takes a little practice to get a nice swirl or design to garnish your soup.

Divide among 4 bowls, garnish with thinned sour cream and top with crumbled bacon and mint leaves.