Butternut Squash Soup with Pears and Bacon

Ingredients:

6 strips bacon, chopped
1 medium onion, peeled and chopped
4 cups chicken broth (1L)
4 cups peeled butternut squash cubes (1L)
3 large California Bartlett pears peeled, cored and cubed
3/4 cup chopped celery (175 mL)
1 tsp herbs de Provence (5 mL)
1 cup half-and-half cream (250 mL)
Salt and freshly ground pepper to taste
Chopped fresh thyme

Directions:

1. Sauté bacon in a large stockpot until crisp; remove from pan, drain on paper towels and crumble. Remove all but 1 tbsp (15 mL) bacon grease from pot; add onion and sauté over medium heat until browned.

2. Add broth, squash, pears and celery to pot. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.

3. Let cool slightly, then with an immersion blender or in a blender or food processor, purée 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.

Source: www.newscanada.com

Have you tried this recipe or have a cooking tip for other readers? Share it in the comments below.

More appetizer ideas:

Naan Bread Pizza
Lobster and Potato Salad
Healthy layered dip
Avocado Cigars With Mango Chutney
Spinach Stuffed Mushrooms

Plus see what else is cooking in our in recipes archive.