MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Butternut Squash Apple Soup
 Categories: Soups, Squash, Fruits, Pork, Poultry
      Yield: 8 Servings
 
      6 sl Bacon;
           - cut across in 1/2" pieces
      2    Celery ribs; chopped
      1    Carrot; chopped
      1 md Onion; chopped
    1/4 ts Cinnamon
    3/4 lb Boiling potatoes
      2 md Granny Smith apples (3/4 lb)
  1 1/2 lb Butternut squash;
           - peeled, seeded,
           - in 1/2" pieces
      2 c  Chicken stock or broth
  2 1/2 c  Water
           Sour cream; as garnish
 
  Creamy but without cream, this soup can either start or star in any
  autumn meal. The garnishes really pull it all together, offering
  textural and flavor contrasts.
  
  Cook bacon in a 6 qt heavy pot over medium heat, stirring
  occasionally, until crisp, then transfer with a slotted spoon to
  paper towels to drain, reserving 2 tb fat in pot. Add vegetable oil
  if your bacon is very lean and doesn't yield enough fat.
  
  Cook celery, carrot, and onion in fat in pot over low heat,
  covered, stirring occasionally, until softened but not browned, 10
  to 12 minutes. Add cinnamon and cook, uncovered, stirring, 1 minute.
  
  While vegetables are cooking, peel potatoes and coarsely chop. Peel
  and core 1 apple and coarsely chop.
  
  Stir squash, potato, chopped apple, stock, 2 cups water, 1 ts salt,
  and 1/2 ts pepper into onion mixture, then simmer, uncovered,
  stirring occasionally, until vegetables are very tender, 15 to
  20 minutes.
  
  Puree soup in 4 batches in a blender (use caution when blending hot
  liquids), then heat in cleaned pot over medium low heat, stirring
  occasionally. Add additional 1/2 cup water to thin, if necessary.
  
  While soup is heating, cut enough of remaining apple into thin
  matchsticks (about 1-1/2" long) to measure about 1/2 cup.
  
  Serve soup topped with sour cream, bacon, and apple matchsticks.
  
  Notes:

  Soup can be made 2 days ahead and chilled, covered once cooled.
  
  Cooked bacon can be kept refrigerated in an airtight container.
  Reheat in a 375°F/190°C oven in a small baking pan.
  
  Recipe by Alexis Touchet
  
  Recipe FROM: Gourmet Live, Oct 5, 2011
  
  Formatted by: Dave Drum, Oct 08, 2011
  
  Uncle Dirty Dave's Archives
 
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