Butternut Squash Soup With Pears and Bacon

Wow your guests with an easy-to-create appetizer this holiday season that will leave them wanting more. Butternut Squash Soup with Pears and Bacon

• Ready In: 50 mins
• Serves: 6

Ingredients

• 6  slices bacon, chopped
• 1  medium onion, peeled and chopped
• 4  cups chicken broth (1L)
• 4  cups  peeled  butternut squash, cubes (1L)
• 3  large  california bartlett pears, peeled cored and cubed
• 3⁄4 cup  chopped celery (175 mL)
• 1  teaspoon  herbes de provence (5 mL)
• 1  cup half-and-half cream (250 mL)
•  salt & freshly ground black pepper
•  chopped fresh thyme

Directions

1. Sauté bacon in a large stockpot until crisp; remove from pan, drain on paper towels and crumble. Remove all but 1 tbsp (15 mL) bacon grease from pot; add onion and sauté over medium heat until browned.
2. Add broth, squash, pears and celery to pot. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
3. Let cool slightly, then with an immersion blender or in a blender or food processor, purée mixture until smooth. Return back to pot and add herbs and bacon. Simmer for 10 minutes more. Stir in half-and-half and season to taste with salt and pepper. Ladle into bowls and sprinkle with chopped fresh thyme.