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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I thought this was a rather easy and tastey recipe. In this recipe it calls for bacon but for my helpings i do not use bacon because i don't eat meat. ^_^ But other people like it with bacon. Hope you enjoy it. Ingredients:
4 bacon slices |
4 large garlic cloves, chopped |
1 tsp caraway seeds |
2 lb butternut squash, peeled, seeded, and chopped |
1/2 lb carrots, chopped |
1 granny smith apple, peeled, cored, and chopped |
3 thyme sprigs |
2 turkish bay leaves or 1 californian |
3 1/2 cups reduced sodium chicken broth |
2 cups water |
1 to 1 1/2 tsp cider vinegar |
Directions:
1. Cook bacon in a 4 to 6 qt heavy pot over medium heat until crisp (do not burn). Transfer pacon to paper towels to drain.
2. Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic if pale golden, about 1 minutes. Add squash, carrots, apple, thyme, bay leaves, broth, water, 2/3 tsp salt, and 1/2 tsp pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard tyme and bay leaves.
3. Puree about 4 cups or soup in a blender, in batches if nedessary, until smooth (please be cautious while doing this with hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve with crumbled bacon
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