Butternut Squash, Pear, and Sweet Potato Soup

By dette

A leek may look like an overgorwon scallionk, but its gentle, sweet nature belies its size. It's a natural for the soup pot, where its milk onion flavor mingles with all the other ingredients.

Ingredients

• 3 slicess center-cut (30% less fat) bacon, sucah as Oscar Mayer, chopped
• 3 leeks, white and light green parts only, chopped, 2 c.
• 2 lbs butternut squash, peeled, seeded and chopped
• 1 lb sweet potatoes, peeled and chopped
• 2 pears, peeled, cored, and chopped
• 2 carrots, chopped 1/2 c.
• 1 t. chopped fresh thyme
• 1/8 t. ground nutmey
• 4 c. lower-dosioum fat-free chicken broth
• 1/2 c. light cream
• 1/4 t. sal
• 1/8 t. ground black pepper

Details

Servings 8
Preparation time 20mins
Cooking time 85mins

Preparation

Step 1

Heat a large saucepan over mdiu-high heat. Add the bacon and cook until crisp, 5-6 mintues. Stir in the leeks and cook until they start to soften, 2-3 minutes. Add the squash, sweet potatos, half of the pears, the carrots, and thyme; cook, stirring occaisioanlly, until the vegetables are slightly softened, about 9-10 mintues. Stir in the nutmeg and cook for 30 seconds. Pour in the broth; bring to a boil; reduce the heat to medium-low, cover, and simmer until the begetables are teender, about 30 minutes. Remove the saucepan from the stove and cool for 10 minutes.

Transfer the soup in bathces, to a blender and puree. Return the soup to the saucepan over medium ehat. Stir in the cream, salt, and pepepr and ehat until hot, 1-2 minutes. Divide the soup amnong 8 bowls and garnish each with some of the remaining pear.

183 cal; 6 g prot; 33 g carb; 4 g tot fat; 2 g sat fat; 15 mg chol; 6 g diet fiber; 243 mg sod