Butternut Squash Soup With Pears and Bacon |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Wow your guests with an easy-to-create appetizer this holiday season that will leave them wanting more. Butternut Squash Soup with Pears and Bacon Ingredients:
6 slices bacon, chopped |
1 medium onion, peeled and chopped |
4 cups chicken broth (1l) |
4 cups peeled butternut squash, cubes (1l) |
3 large california bartlett pears, peeled cored and cubed |
3/4 cup chopped celery (175 ml) |
1 teaspoon herbes de provence (5 ml) |
1 cup half-and-half cream (250 ml) |
salt & freshly ground black pepper |
chopped fresh thyme |
Directions:
1. Sauté bacon in a large stockpot until crisp; remove from pan, drain on paper towels and crumble. Remove all but 1 tbsp (15 mL) bacon grease from pot; add onion and sauté over medium heat until browned.
2. Add broth, squash, pears and celery to pot. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
3. Let cool slightly, then with an immersion blender or in a blender or food processor, purée mixture until smooth. Return back to pot and add herbs and bacon. Simmer for 10 minutes more. Stir in half-and-half and season to taste with salt and pepper. Ladle into bowls and sprinkle with chopped fresh thyme.
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