Butternut Squash Soup

 

We love butternut squash soup.  Here is an easy, very nutritious one!

DSC01263

Ingredients:

3 slices bacon

1 onion, chopped

2 lbs butternut squash, peeled, cubed-many markets sell it already peeled and cubed

1 pear, peeled, cored, chopped

2 carrots, chopped

1 teaspoon Herbs de Provence

1/8 teaspoon ground nutmeg

4 cups chicken broth

1/2 cup half and half

1/4 teaspoon salt

1/8 teaspoon pepper

DSC01264

Cut the bacon into about 1/2 inch pieces.

DSC01265

Chop the onion

DSC01266

Pour a couple of tablespoons of olive oil on the bottom of a large stock pot.  Add the bacon and onion and cook about 5 minutes.

DSC01267

While the bacon and onions are cooking, slice the carrots.

DSC01268

Add carrots, butternut squash, pear,  Herbs de Provence, and nutmeg to the pan.  Cook until soft, about 9-10 minutes.

DSC01270

Pour in the chicken broth and simmer until the vegetables are tender, about 30 minutes.

DSC01272

Using an immersion blender or regular blender, blend the soup until smooth.  Add salt and pepper.

DSC01273

Just before serving, stir in the half and half.

DSC01274

Serve with a dallop of sour cream.  Delicious on a cold winter evening!

Advertisements

One response

  1. Pingback: Holiday Hangover Soup « Putney Farm

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s