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Categories:Viewed: 9 - Published at: 9 years ago
Ingredients
- 2 slices bacon
- 1/2 medium onion, chopped fine (about 1/2 cup)
- white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)
- 1 large garlic clove, minced
- 1/2 bay leaf
- 1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
- 1 medium Granny Smith or other tart apple
- 2 cups low-salt chicken broth
- 1/2 cup water plus additional for thinning soup
- 2 tablespoons sour cream or creme fraiche
- Sour cream or creme fraiche
- chopped unpeeled apple
Method
- 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.
