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Makes 8 cups.

Prep times: 20 minutes
Cook time: 50 minutes

6  strips bacon, chopped
1  medium onion, peeled and chopped
4 cups  chicken broth
4 cups  peeled butternut squash cubes
3  large Bartlett pears, peeled, cored and cubed
3/4 cup  chopped celery
1 tsp  herbs de Provence
1 cup  half-and-half
Salt and freshly ground pepper to taste
Chopped fresh thyme


Sauté bacon in a large stockpot until crisp; remove from pan, drain on paper towels and crumble.

Remove all but 1 tablespoon bacon grease from pot; add onion and sauté over medium heat until browned.

Add broth, squash, pears and celery to pot.

Bring to a boil; reduce heat and simmer, covered, for 30 minutes.

Let cool slightly, then with an immersion blender or in a blender or food processor, puree mixture until smooth.

Return back to pot and add herbs and bacon.

Simmer for 10 minutes more.

Stir in half-and-half and season to taste with salt and pepper.

Ladle into bowls and sprinkle with chopped fresh thyme.

Nutrients Per Serving (1 cup): Calories 230; Protein 5 g; Fat 15 g; Carbohydrates 20 g; Cholesterol 30 mg; Fiber 4 g; Sodium 660 mg. 

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