This soup is DIVINE! Here's the recipe ...Butternut Squash and Apple Soup
6 slices of bacon
1 large onion, finely chopped
2 carrots, diced
2 celery ribs, diced (I don't dice, I just add the whole ribs and then fish them out before serving. I don't like celery.)
1 or 2 Granny Smith apples (I use Gala, as that's what is growing on my tree. Any firm, slightly tart apple would work.)
2 garlic cloves, finely minced
3 lbs fresh butternut squash, peeled, seeded and roughly chopped
4 cups chicken broth
2 tablespoons fresh lime juice
1 1/2 tablespoons honey
2 teaspoons salt
1 teaspoon ground black pepper
1/8 tsp allspice
1/8 tsp nutmeg
1/8 tsp ground red pepper
1/4 cup cream (I use heavy cream.)
sour cream for garnish
ground red pepper for garnish
bacon, crumbled, for garnish
Cook bacon in large soup pot until crispy. Remove bacon and set aside to drain. Discard bacon grease, reserving 2 tablespoons in the pot. (Crumble bacon when cool.)
Add onions and carrots to soup pot. Saute for approximately five minutes over medium heat until onions are soft. Add celery and apple and saute for another five minutes. Add garlic and saute very briefly, approximately one minute.
Add squash and chicken broth. Increase heat and bring to a boil. Reduce heat again and allow to simmer for about 20 minutes until carrots are tender.
(If you used whole celery, remove it now.) If you have an immersion blender, process the mixture in the pot until smooth. If not, CAREFULLY process the mixture in a blender or food processor until smooth. Return mixture to pot.
Stir in lime juice. Add all remaining ingredients (except garnish) and 2 pieces of reserved crumbled bacon. Simmer for an additional ten minutes until thickened. (Be sure not to boil again as the cream will not be so lovely.)
Garnish with remaining bacon, sour cream, and red pepper.
WARNING! This soup has a bit of a kick to it, so you might want to reduce the red and/or black pepper. It's not much kick, mostly heat, but I wanted to put out an FYI for those of you don't appreciate the heat so much.
Thanks for all of the replies. I did serve a pear, blue cheese, winter greens salad with this, which was perfect. And we had a lovely GF sourdough, too. Delicious!