We love butternut squash soup. Here is an easy, very nutritious one!
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
Cut the bacon into about 1/2 inch pieces.
Chop the onion
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.
While the bacon and onions are cooking, slice the carrots.
Add carrots, butternut squash, pear, Herbs de Provence, and nutmeg to the pan. Cook until soft, about 9-10 minutes.
Pour in the chicken broth and simmer until the vegetables are tender, about 30 minutes.
Using an immersion blender or regular blender, blend the soup until smooth. Add salt and pepper.
Just before serving, stir in the half and half.
Serve with a dallop of sour cream. Delicious on a cold winter evening!