Recipe: Butternut Squash Soup with Pears and Bacon

Butternut Squash Soup with Pears and Bacon

6 strips bacon, chopped
1 medium onion, peeled and chopped
4 cups chicken broth
4 cups peeled butternut squash cubes
3 large Bartlett pears, peeled, cored and cubed
3/4 cup chopped celery
1 tsp herbs de Provence
1 cup half-and-half
Salt and freshly ground pepper to taste
Chopped fresh thyme

Saute bacon in a large stockpot until crisp; remove from pan, drain on paper towels and crumble.

Remove all but 1 tablespoon bacon grease from pot; add onion and saute over medium heat until browned.

Add broth, squash, pears and celery to pot. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.

Let cool slightly, then with an immersion blender or in a blender or food processor, puree 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.

Makes 8 cups
Source: The California Pear Advisory Board