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)
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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