Butternut Squash Soup
I honestly have no idea where this recipe is from. It is chicken-scratched on what looks like papyrus. If anyone recognizes it please let me know!
6 bacon slices
1 large yellow onion, chopped
2 carrots, chopped
2 celery ribs, chopped
1 Granny Smith apple, peeled and finely chopped
2 garlic cloves, chopped
2 (20 oz) packages butternut squash, peeled and cubed or equivalent
1 (32 oz) container low-sodium chicken broth
¼ cup whipping cream
2 to 3 tbsp fresh lime juice
1½ tbsp honey
2 tsp salt
1 tsp ground black pepper
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp ground red pepper
Garnishes: sour cream, fresh thyme sprigs
Cook bacon slices in a Dutch oven until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in Dutch oven. Crumble bacon.
Sauté onion and carrots in hot drippings in Dutch oven over medium-high heat 5 minutes or until onion is tender. Add celery and apple, and sauté 5 minutes. Add garlic and sauté 30 seconds. Add butternut squash and chicken broth. Bring to a boil; reduce heat, and simmer 20 minutes or until carrots are tender.
Process squash mixture, in batches, in a blender or food processor until smooth. Return to Dutch oven. Add whipping cream and next 7 ingredients. Simmer 10 to 15 minutes or until thickened. Top each serving with bacon. Garnish, if desired.
I served this in a big martini glass. Gorgeous!
For a printable version of this recipe, please click here.