• Butternut Squash And Apple Soup With Bacon

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    • 2 slc Bacon
    • 1/2 med Onion, minced fine (about 1/2 c.) White and pale green parts of 1 large, minced fine and leek, washed well (about 1 c.)
    • 1 lrg Garlic clove, chopped
    • 1/2 x Bay leaf
    • 1 1/4 lb Butternut squash, seeded, peeled, and cut into 1-inch pcs (about 3 c.)
    • 1 med Granny Smith or possibly other tart apple
    • 2 c. Low-salt chicken broth
    • 1/2 c. Water plus additional for thinning soup
    • 2 Tbsp. Lowfat sour cream or possibly creme fraiche Lowfat sour cream or possibly creme fraiche Minced unpeeled apple


    1. In a skillet cook bacon till crisp and drain, reserving 1 1/2 Tbsp. fat. Crumble bacon.
    2. 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.
    3. Add in squash, apple, peeled and minced, broth, and 1/2 c. water.
    4. Simmer mix, covered, till squash is very tender, about 15 min, and throw away bay leaf.
    5. 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.
    6. 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).
    7. Serve soup topped with crumbled bacon and accompaniments.
    8. Makes about 4 1/2 c..

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