Butternut Squash Apple Soup
Creamy but without cream this soup can either start or star in any autumn meal. The garnishes really pull it all together, offering textural and flavor contrasts.
- 6 slices bacon, cut crosswise into 1/2 inch pieces
- 2 celery ribs, chopped
- 1 carrot chopped
- 1 medium onion chopped
- 1/4 tsp cinnamon
- 3/4 lb. boiling potatoes
- 2 medium granny smith apples (about 3/4 lb. total)
- 1 1/2 butternut squash, peeled seeded, and cut into 1/2 inch pieces (3 1/2 to 4 cups)
- 2 cups chicken stock or broth
- 2 two 2 1/2 cups water.
Cook bacon in a 6 quart heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving 2 tablespoons fat in pot.
Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10-12 minutes. Add cinnamon and cook, uncovered, stirring, 1 minute.
While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop.
Stir squash potato, chopped apple, stock, 2 cups water, 1 tsp salt and 1/2 tsp pepper into onion mixture then simmer uncovered stirring occasionally, until vegetables are very tender, 15 to 20 minutes.
Puree soup in 4 batches in a blender, then heat in cleaned pot over medium low heat stirring occasionally. (Add additional 1/2 cup water to thin, if necessary.)
While soup is heating cut enough of remaining apple into thin matchsticks to measure abut 1/2 cup.
Serve soup topped with sour cream, bacon & apple matchsticks.