| |
| INGREDIENTS |
| 2 slices |
bacon |
| 1/2 |
medium onion, chopped fine (about 1/2 c.) |
| |
white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup) |
| 1 |
large garlic clove, minced |
| 1/2 |
bay leaf |
| 1 1/4 lb |
butternut squash, seeded, peeled, and cut into 1 inch pieces (about 3 cups) |
| 1 |
medium Granny Smith or other tart apple, peeled and chopped |
| 2 c |
low-salt, chicken broth |
| 1/2 c |
water plus additional for thinning soup |
| 2 tbsp |
low-fat sour cream |
|
|
|
| RECIPE |
- In a skillet cook bacon until crisp and drain, reserving 1 1/2 TBSP fat. Crumble bacon.
- In a heavy saucepan cook onion, leak, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring until softened.
- Add squash, apple, broth, and 1/2 c. water. Simmer mixture, covered, until squash is very tender (about 15 minutes) and discard bay leaf.
- Let cool a bit then pureè in a blender in batches, transferring as pureèd to a clean saucepan.
- Add enough additional water to thin soup to desired consistency.
- Whisk in sour cream and salt and pepper to taste; heat soup over moderately low heat until hot (do not boil).
- Serve soup topped with crumbled bacon.
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| SERVING SUGGESTION |
SERVING SIZE:
1 - 1/2 cups
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
120 |
|
| Total Fat |
2.5 g |
|
| Sodium |
115 mg |
|
| Total Carbohydrates |
22 g |
|
| Fiber |
3 g |
|
| Protein |
6 g |
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