BUTTERNUT SQUASH SOUP WITH PEARS AND BACON
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.
California Pear Advisory Board - www.calpear.com
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