CREAMY BUTTERNUT SQUASH SOUP WITH APPLES AND BACON
From the forums on Mothering.com. Sounds amazing! She says: WARNING! This soup has a bit of a kick to it, so you might want to reduce the red and/or black pepper. It's not much kick, mostly heat, but I wanted to put out an FYI for those of you don't appreciate the heat so much. I'm posting this here to make this week. ETA: I used 5 pieces of thick-cut bacon and 1 Braeburn apple, and 4 cups of water + 2 tsp of chicken boullion and 2 tsp of beef bouillion and forgot the lime and it is AWESOME!
Provided by lolablitz
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook bacon in large soup pot until crispy. Remove bacon and set aside to drain. Discard bacon grease, reserving 2 tablespoons in the pot. (Crumble bacon when cool.).
- Add onions and carrots to soup pot. Saute for approximately five minutes over medium heat until onions are soft. Add celery and apple and saute for another five minutes. Add garlic and saute very briefly, approximately one minute.
- Add squash and chicken broth. Increase heat and bring to a boil. Reduce heat again and allow to simmer for about 20 minutes until carrots are tender.
- If you have an immersion blender, process the mixture in the pot until smooth. If not, CAREFULLY process the mixture in a blender or food processor until smooth. Return mixture to pot.
- Stir in lime juice. Add all remaining ingredients (except garnish) and 2 pieces of reserved crumbled bacon. Simmer for an additional ten minutes until thickened. (Be sure not to boil again as the cream will not be so lovely.).
- Garnish with remaining bacon, sour cream, and red pepper.
Nutrition Facts : Calories 313, Fat 14.6, SaturatedFat 5.7, Cholesterol 26.5, Sodium 930.2, Carbohydrate 40.9, Fiber 6.3, Sugar 14.5, Protein 9.1
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