FARMHOUSE BUTTERNUT SQUASH SOUP

By BobD

Ingredients

• 6 SERVINGS
• Green apple and a dash of cider vinegar provide just the right amount of tart balance in this slightly sweet, down-home soup topped with homemade bacon bits.
• 4 bacon slices
• 4 large garlic cloves, chopped
• 1 teaspoon caraway seeds
• 2 lb butternut squash, peeled, seeded, and chopped
• 1/2 lb carrots, chopped
• 1 Granny Smith apple, peeled, cored, and chopped
• 3 thyme sprigs
• 2 Turkish bay leaves or 1 California
• 3 1/2 cups reduced-sodium chicken broth
• 2 cups water
• 1 to 1 1/2 teaspoons cider vinegar

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Cook bacon in a 4- to 6-qt heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.

Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute.

Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 tsp salt, and 1/2 tsp pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.

Puree about 4 cups soup in a blender, in batches if necessary, until smooth.

Return to pot and season with salt, pepper, and vinegar.

Serve topped with crumbled bacon.