Roasted Farmhouse Butternut Squash Soup
Adapted from Epicurious
Ingredients:
4 bacon slices or Bacon Bits
4 large garlic cloves, chopped
1 teaspoon caraway seeds
2 pounds butternut squash, peeled, seeded, chopped, and roasted
1/2 pounds carrots, chopped
1 Granny Smith apple, peeled, cored, and chopped
3 thyme sprigs
2 Turkish bay leaves or 1 California
3 1/2 cups chicken stock
2 cups water
1 to 1 1/2 teaspoons cider vinegar
1/4 cup green onion, chopped
1/2 cup heavy cream
Preparation:
1. Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.
2. Add garlic and caraway seeds to pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add roasted squash, carrots, apple, thyme, bay leaves, broth, water, heavy cream, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
3. Purée the soup with a hand-blender, until smooth (use caution when blending hot liquids). Season with salt, pepper, and vinegar. Serve topped with crumbled bacon/bacon bits & green onions.
Review: This is a great way to enjoy butternut squash - my favorite winter vegetable, it's light and simple. I pair it with a simple salad for lunch or enjoy this as my early dinner snack.
