ingredients:
2 tablespoons extra-virgin
olive oil
2 celery stalks, diced
1 onion , diced
1 shallot, minced
4 cups cubed fresh butternut
squash
2 stalks fresh thyme
4 cups organic chicken stock
1/2 teaspoon sea or Himalayan
salt
1 teaspoon ground black pepper
1 cubed fresh Ginger Gold
apple, (or any that is tart/sweet)
1-2 slices Applewood bacon, chopped
Croutons
Pumpkin seeds, plain or
toasted
Heat oil in a large Dutch
Oven. Add celery, shallot, onion and bacon. Cook until vegetables
have begun to soften, 3 to 4 minutes.
Stir in butternut squash, thyme, apple and salt and pepper. Cook until bacon is
crisp and apple and butternut squash are soft, (5 min). Pour in chicken stock. Bring to a boil,
reduce heat and simmer until squash is fork-tender, about 30 minutes. Remove
thyme stems. Use an immersion blender to purée soup. Or, let the soup cool for 5 min. and carefully
purée in batches in a blender. Serve topped with pumpkin seeds and toasty
croutons.If you're feeling a little decadent (and who says that's a bad thing?), you can stir in 3/4 cup half and half or light cream before serving. I just did.
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