BUTTERNUT SQUASH AND APPLE SOUP WITH BACON

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Butternut Squash and Apple Soup with Bacon image

Categories     Soup/Stew     Blender     Fruit     Pork     Vegetable     Quick & Easy     Apple     Bacon     Butternut Squash     Fall     Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 13

2 slices bacon
1/2 medium onion, chopped fine (about 1/2 cup)
white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)
1 large garlic clove, minced
1/2 bay leaf
1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 medium Granny Smith or other tart apple
2 cups low-salt chicken broth
1/2 cup water plus additional for thinning soup
2 tablespoons sour cream or crème fraîche
Accompaniments
Sour cream or crème fraîche
chopped unpeeled apple

Steps:

  • In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.
  • In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.
  • Add squash, apple, peeled and chopped, broth, and 1/2 cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.
  • In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional water to thin soup to desired consistency.
  • Whisk in sour cream or crème fraîche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil).
  • Serve soup topped with crumbled bacon and accompaniments.

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