Butternut Squash Soup With Pears And Bacon

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 6 slices 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 teaspoon herbes de provence (5 ml)
• 1 cup half-and-half cream (250 ml)
• salt & freshly ground black pepper
• chopped fresh thyme

Recipe

• 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.