When I served this soup to a friend of mine who reluctantly tried it because she said "I don't like soup". After eating it, (she practically licked the bowl) she said "Ok, I don't like soup, but I love this soup". I think you will too.
It's a little time consuming, but it's well worth it.
Butternut Squash, Pear & Bacon Soup
Prep time: 30 minutes
Cook time: 40 minutes
Yield: 6 servings
Ingredients
- 4 cups butternut squash
- 2 pears (any kind)
- 4 pieces bacon
- 1/2 cup chopped onion
- 4 cups chicken stock
- 1 cup heavy or half & half cream
- 1 tsp herbs de provence
- This recipe is easier if you prepare all ingredients ahead of time.
-
Peel skin from squash, and cut into cubes to make 4 cups. (See instruction below on how to cut and peel a squash.)
-
Peel skin from pears, and cut into cubes.
- Cut onion into small pieces.
- In a large pot fry bacon until cripsy.
-
Remove from pot and cool to touch, then crumble into small bits.
- Discard all but 1 tbsp bacon fat.
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In hot bacon fat, cook onion until brown over medium heat.
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Add chicken stock, squash and pears.
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Bring to a boil, then reduce head and simmer, covered for 30 minutes.
- Use an immersion blender and bled until all the squash and pears are smooth and no chunk remain.
-
Add bacon and herbs de provence, and continue cooking for another 10 minutes.
-
Remove from head and stir in cream.
- Serve immediately, or store in mason jars or in the freezer.
How to cut a squash:
Slice off the bottom so that it can sit flat. Slice a piece off the top so it lies flat.
Peel the skin.
Cut the squash lengthwise in half.
Scoop out the seeds from the middle.
Cut into bite sized pieces.
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