Farmhouse Butternut Squash Soup

Yield: Makes 6 (first course) servings
Time: 45 min (30 active)

Easy to make, delicious; subbed sherry vinegar for cider vinegar and it worked very well.  Green apple and a dash of cider vinegar provide just the right amount of tart balance in this slightly sweet, down-home soup topped with homemade bacon bits.

Ingredients

• 4 bacon slices
• 4 large garlic cloves, chopped
• 1 teaspoon caraway seeds
• 2 pounds butternut squash, peeled, seeded, and chopped
• 1/2 pounds carrots, chopped
• 1 Granny Smith apple, peeled, cored, and chopped
• 3 thyme sprigs
• 2 Turkish bay leaves or 1 California
• 3 1/2 cups reduced-sodium chicken broth
• 2 cups water
• 1 to 1 1/2 teaspoons cider vinegar

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. Using an immersion blender, purée until smooth.  Season with salt, pepper, and vinegar. Serve topped with crumbled bacon.

Source: Bon Appetit, February 2009