Butternut Squash Soup

By alas14

Ingredients

• Optional garnish:
• 2 tablespoons olive oil
• 1 cup onion, diced into 1/4-inch pieces
• 1 tablespoon honey
• 1 large (2 1/4- to 2 1/2-pound) butternut squash
• 1 medium sweet potato
• 1 1/2 cups whole milk
• 3 1/4 cups water
• Salt and pepper
• 1 tablespoon butter
• 2 tablespoons crème fraîche
• 1/2 cup crème fraîche
• 1 1/2 ounces smoked bacon, cut crosswise into 1/4-inch pieces
• 1 tablespoon flat-leaf parsley, roughly chopped

Preparation

Step 1

1. Halve butternut squash lengthwise, scoop out seeds and place squash on a cutting board cut side down. Remove peel using a sharp knife or strong vegetable peeler. Cut flesh into 1-inch cubes.
2. Peel sweet potato and cut into
1-inch cubes.
3. Heat olive oil in a stockpot set over medium heat. Add onion and sauté until translucent, about 3
minutes.
4. Add squash and sweet potato and cook for 5 minutes. Stir in honey and cook for another 5 minutes. Add milk and water and bring to a simmer. Lower heat slightly and gently simmer until squash and potatoes are tender, about 30 minutes.
5. Working in batches, transfer the soup to a blender and purée until completely smooth.
6. Pour soup back into stockpot and bring it back up to a simmer. If the soup is too thick, loosen it with just enough water so the soup has the consistency of heavy cream. Taste and adjust the seasoning with some salt, a generous amount of black pepper and a bit of honey, if needed. Stir in butter and crème fraîche. Once melted, turn off the heat.
7. Just before serving, sauté bacon over medium heat for about 4 minutes, turning to brown all sides. Stir in the crème fraîche and cook for 2-3 minutes longer, or until heated through. Season with pepper.
8. Ladle into warmed bowls and garnish with the bacon-cream and chopped parsley. Serve with thick slices of grilled country bread.