Butternut Squash Soup with Pears and Bacon

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Butternut Squash Soup with Pears and Bacon

Butternut Squash Soup with Pears and Bacon
6 strips bacon
1 small onion peeled and chopped
1 large or 2 small butternut squash
2 large, ripe pears peeled, cored and cubed
1 large stalk celery chopped
2 (14.5- oz.) cans Chicken Broth
1/2 tsp. thyme
1/2 tsp. basil
1/2 cup half-and-half
fresh thyme chopped
Sauté bacon in a large stockpot until crisp; remove from pan, drain
on paper towels and crumble. Remove all but 1 tbsp. bacon grease
from pot; add onion and sauté until browned. Meanwhile, cut
squash in half and scoop out seeds. Remove peel and cut squash
into cubes. (You should have about 4 cups.) Add squash, pears,
celery and broth to pot. Bring to a boil; reduce heat and simmer,
covered, for 30 minutes. Let cool slightly and place in a blender or
food processor and puree until smooth. Return to pot and add
herbs and bacon. Simmer for 10 minutes more. Stir in half-and-half.
Ladle into bowls and sprinkle with fresh thyme.

Makes 8 (1-cup) servings.
Nutritional Information:
178 calories, 6 g protein, 11 g fat, 15 g carbohydrate, 3 g fiber, 22 mg cholesterol, 696 mg sodium.


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