Categories: March2012, Winter, Winter squash, soups

Ingredients

• 4 Bacon slices
• 4 Garlic cloves, minced
• 2 lbs Butternut Squash, peeled, seeded, chopped
• 1/2 lb Carrots, chopped
• 1 Granny Smith Apple, peeled, cored, chopped
• 1/2 teaspoon Caraway seeds
• 3 Thyme sprigs
• 2 Bay leaves
• 3 1/2 cups Chicken Broth, reduced sodium
• 1/2 teaspoon Apple Cider Vinegar
• 1/2 cup Heavy Cream

Directions

1. Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.

2. Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.

3. Purée soup in a blender, in batches, until smooth (use caution when blending hot liquids). Return to pot, stir in heavy cream, and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.

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