Farmhouse Butternut Squash Soup
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
57
Spice
52
Sweetness
40
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 large
Garlic Cloves (chopped)1 tsp
Caraway Seeds450 g
Carrot (chopped)3.5 cups
Chicken Broth (reduced-sodium)2 cups
Water1.5 tsps
Cider VinegarDirections:
1
Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp
2
Transfer bacon to paper towels to drain
3
Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute
4
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
5
Discard thyme and bay leaves
6
Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids)
7
Return to pot and season with salt, pepper, and vinegar
8
Serve topped with crumbled bacon
9
Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp
10
Transfer bacon to paper towels to drain
11
Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute
12
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
13
Discard thyme and bay leaves
14
Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids)
15
Return to pot and season with salt, pepper, and vinegar
16
Serve topped with crumbled bacon