Butternut Squash Soup
- 4 slices of bacon
- 4 garlic cloves, roughly chopped
- 1 large shallot, chopped
- 1 teaspoon caraway seeds
- 2 1/2 pound butternut squash, peeled, seeded, and chopped
- 3 medium carrots, chopped
- 1 Granny Smith apple, peeled, cored, and chopped
- 1 teaspoon dried thyme, or 3 fresh sprigs
- 2 bay leaves
- 1 teaspoon nutmeg
- 3 1/2 cups chicken broth
- 1 cup water
- 1 to 1 1/2 teaspoons apple cider vinegar
1. Cook bacon in a large soup pot over medium heat until crisp. Remove and set bacon aside.
2. Add garlic, shallots, and caraway seeds to fat in pot and cook, stirring occasionally, about 1-2 minutes.
3. Add squash, carrots, apple, thyme, bay leaves, nutmeg, broth, water and bring to a boil. Season with salt and pepper to taste – be careful if your broth is salted, otherwise I’d say about a teaspoon or so of salt. Simmer, uncovered, until vegetables are tender, 15 to 20 minutes. Discard bay leaves and thyme sprigs (if you used sprigs).
4. Using an immersion blender, purée the soup. If you don’t have one, purée in blender, in batches if needed. Season again with salt and pepper to taste, and stir in vinegar. Adjust the nutmeg amount too. It’s a strong spice, but if you like it, add more!
Serve topped with crumbled bacon, if you didn’t already eat it. Then save room for the cookies that I’ll be sending you.