This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Butternut Squash Soup With Pears And Bacon
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- #76037
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
6 slices 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 teaspoon herbs de provence
1 cup half and half
salt and freshly ground black pepper, to taste
chopped fresh thyme
directions
Saute 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 saute 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.
added by
joanneaparker
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
December 25, 2007
Wonderful! Not quite as heavy as other squash soups. Rich flavor and the pears are just barely detectable but lend a subtle sweetness to recipe.