A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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.
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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.