Butternut Squash And Apple Soup With Bacon Recipe

1. 1

   In a skillet cook bacon till crisp and drain, reserving 1 1/2 Tbsp.

2. 2

   fat.

3. 3

   Crumble bacon.

4. 4

   In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, till softened.

5. 5

   Add in squash, apple, peeled and minced, broth, and 1/2 c. water.

6. 6

   Simmer mix, covered, till squash is very tender, about 15 min, and throw away bay leaf.

7. 7

   In a blender puree mix in batches, transferring as pureed to a clean saucepan, and add in sufficient additional water to thin soup to desired consistency.

8. 8

   Whisk in lowfat sour cream or possibly creme fraiche and salt and pepper to taste and heat soup over moderately low heat till warm (don't boil).

9. 9

   Serve soup topped with crumbled bacon and accompaniments.

* Per serving · 4 servings · Values may vary.

No additional tips available.