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Farmhouse Butternut Squash Soup

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Farmhouse Butternut Squash Soup

Farmhouse Butternut Squash Soup

amanda

Equipment

  • - Immersion Blender

  • - Chef's Knife

  • - Cutting Board

  • - Mandoline Slicer

  • - Heavy-Duty Food Processor

  • - Soup Pot

  • - Strainer

  • - Hand Mixer

  • - Digital Meat Thermometer

  • - Silicone Spatula

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

Instructions

1

Instruction 1

Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.
2

Instruction 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

Instruction 3

Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.
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