Butternut Squash Soup

It’s official. It’s fall in SF. Normally, I’m really excited for fall but since summer skipped us i’m not quite ready for the wind and rain, but it came in crazy storm form yesterday so what better than some fall soup and i do love me some butternut squash soup.

Butternut Squash Soup:

Ingredients:

2 butternut squash, peeled, seeded, diced

1 Granny Smith apple, peeled, seeded, diced

2 pieces of bacon

1 leek, chopped

1/2 onion, diced

1 garlic clove, minced

1 bay leaf

4 cups chicken stock

1/2 cup water

2 tbsps creme fraiche

chives

1) In a pan, cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.

2) In a pot, cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.

3) Add squash, apple, broth, and 1/2 cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.

4) In a blender, purée mixture in batches, transferring to a clean saucepan.

5) Whisk in crème fraîche and salt and pepper to taste and heat soup over moderately low heat until hot.

6) Serve soup topped with crumbled bacon, chives and more creme fraiche if you want.