Butternut Squash And Apple Soup With Bacon

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		October 199	1	Servings

INGREDIENTS

2		Bacon
1/2		Onion, chopped fine about
		1/2 cup
		White and pale green parts
		of 1 large chopped fine
		and
		leek washed well about
		1 cup
1		Garlic clove, minced
1/2		Bay leaf
1 1/4	lb	Butternut squash, seeded
		peeled and
		cut into 1-inch
		pieces about 3
		cups
1		Granny Smith or other tart
		apple
2	c	Low-salt chicken broth
1/2	c	Water plus additional for
		thinning soup
2	T	Sour cream or creme fraiche
		Sour cream or creme fraiche
		Chopped unpeeled apple

INSTRUCTIONS

In a skillet cook bacon until crisp and drain, reserving 1 1/2
tablespoons fat. Crumble bacon.  In a heavy saucepan cook onion, leek,
garlic, and bay leaf with salt  and pepper to taste in reserved fat
over moderate heat, stirring,  until softened.  Add squash, apple,
peeled and chopped, broth, and 1/2 cup water.  Simmer mixture, covered,
until squash is very tender, about 15  minutes, and discard bay leaf.
In a blender puree mixture in batches, transferring as pureed to a
clean saucepan, and add enough additional water to thin soup to
desired consistency.  Whisk in sour cream or creme fraiche and salt and
pepper to taste and  heat soup over moderately low heat until hot (do
not boil).  Serve soup topped with crumbled bacon and accompaniments.
Makes about 4 1/2 cups.  Gourmet October 1994  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 629 Calories From Fat: 16 Total Fat: 1.9g Cholesterol: 0mg Sodium: 56.8mg Potassium: 2914.7mg Carbohydrates: 162.6g Fiber: 28g Sugar: 76.4g Protein: 9.6g