Farmhouse Butternut Squash Soup
(from kylerhea’s recipe box)
Source: eat.repeat blog
Serves 6 peopleCategories: March2012, Winter, Winter squash, soups
Ingredients
- 4 Bacon slices
- 4 Garlic cloves, minced
- 2 lbs Butternut Squash, peeled, seeded, chopped
- 1/2 lb Carrots, chopped
- 1 Granny Smith Apple, peeled, cored, chopped
- 1/2 teaspoon Caraway seeds
- 3 Thyme sprigs
- 2 Bay leaves
- 3 1/2 cups Chicken Broth, reduced sodium
- 1/2 teaspoon Apple Cider Vinegar
- 1/2 cup Heavy Cream
Directions
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Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.
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Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
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Purée soup in a blender, in batches, until smooth (use caution when blending hot liquids). Return to pot, stir in heavy cream, and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.