Butternut Squash Apple Soup

Ingredients:

• 1/2 butternut squash, peeled and seeded (600 g)
• 2 onions, quartered
• 1 large MacIntosh apple, halved and cored
• 2 cloves garlic
• 4 tsp olive oil
• 2 cups vegetable or chicken broth
• 4 slices bacon, diced and fried crispy
• 1/4 tsp salt
• 1/8 tsp caraway seeds
• Pinch white pepper

Preparation:

• Cut squash into 1 1/2 inch cubes; place in roasting pan.
• Add onions, apple and garlic.
• Drizzle with oil and toss to coat.
• Roast in 425 F (220 C) oven, stirring once, until pumpkin is browned and tender, about 25 minutes.
• Remove apple peel.
• Add 1 cup of broth to roasting pan and deglaze, scraping up browned bits.
• Transfer mixture in batches to food processor and puree until smooth.
• In a large pot mix together the vegetable mixture, remaining broth, 1 1/2 cups water, caraway seeds, salt and pepper; bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Serve sprinkled with bacon.

Notes:

• Instead of bacon can also use pumpkin seeds.
• A sprinkle of paprika with bacon and/or pumpkin seeds adds a dash of colour.
• Instead of butternut squash you can also use sugar pumpkin.
  
  
• Serving suggestion: Serve with garlic bread.

Prepared: 2010-10-04

Makes: 6 servings

Categories: 145 per serving

Categories: Soup