Friday, June 11, 2010
Butternut Squash Soup
This is a delicious, creamy soup. It is thick enough that you could even serve it in bread bowls or a small loaf of bread.
1 large butternut squash, roasted and pureed in blender (we used 4 cups of squash puree we had in the freezer)
4-6 strips bacon
1 small onion, diced
1 tablespoon minced or grated fresh ginger
1 green apple, peeled, cored, and chopped
4 cups chicken broth
Chopped chives and sour cream for serving, if desired
Heat a large pot over medium heat. Add the bacon and cook until crispy, 5 to 7 minutes. Transfer to a plate and reserve. Add the onion and ginger to the hot pot and cook until the onion is translucent (but not browned), about 3 minutes. Add the apple and cook until soft, another 3 minutes or so. Add pureed squash. Puree mixture in blender, adding some broth. Process until very smooth and return to the pot. Stir in the remaining broth and bring to a simmer. Season with salt, pepper, and a touch of nutmeg. Garnish with crumbled bacon, chives, and sour cream if desired.