Butternut Squash Soup with Apples and Bacon
Ingredients:
2 slc Bacon
1/2 med Onion, chopped fine (about 1/2 cup)
White and pale green parts of 1 large, chopped fine and leek, washed well (about 1 cup) ( If you don't have leeks, either leave them out entirely or use a mild green onion. Regular onions arenot a good substitute)
1 lrg Garlic clove, minced
1/2 x Bay leaf
1 1/4 lb Butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 med Granny Smith or other tart apple
2 cup Low-salt chicken broth
1/2 cup Water plus additional for thinning soup
2 tbl Sour cream or creme fraiche
Garnishes:
Sour cream or creme fraiche
Chopped unpeeled apple
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.
