I promised I would write everyday this week. Today began with my coffee maker going DOA. Great way to start a Monday, no?
Butternut Squash Soup w/Bacon
adapted from Bon Appetite, Oct 2013
6 slices bacon, chopped
1 TBS unsalted butter
1 sweet onion
2 ½ pounds butternut squash, peeled, halved, seeded and cut into 1 inch pieces, about 7 cups
6 sprigs thyme
Course salt and ground pepper
1 ¾ cups chicken broth
1 ¾ cups water
3/4 tsp sage
1. Cook bacon in large pot over medium heat, adding butter and onion. Cook until onion softened and golden, about 15 minutes. Add squash, thyme, sage, 1 TBS salt, broth and water; increase to high heat and bring to a boil. Reduce heat, cover, and summer until squash is tender, about 12 to 15 minutes, discard thyme.
2. Working in batches, puree soup in a blender until very smooth. Return soup to pot and season with salt and pepper. Cover to keep warm.