Butternut Squash Apple Soup with Maple Bacon Cream
_ Ingredients
0.25 of a large sweet onion, finely chopped (about 1/2 cup)
5 tablespoons unsalted butter
1/8 teaspoon ground black pepper
1 1/4teaspoons kosher salt
butternut squash , peeled, seeded and cut into 1-inch cubes
Gala apple, peeled, cored and cut into 1-inch cubes (about 1 cup)
4cups Swanson® Chicken Broth or Swanson® Vegetable Broth
0.25teaspoon pumpkin pie spice
2 tablespoons
teaspoon pure maple syrup
teaspoon pure maple syrup
0.75 cup heavy cream
0.25 cup candied pecans
3 slices bacon, cooked and crumbled , reserving
tablespoon
tablespoon
teaspoon fat
_ How to Make It
Heat the butter in a 6-quart saucepot over medium-high heat. Add the
onion, salt and pepper and cook for 5 minutes or until the onion is
tender, stirring occasionally. Stir the apple, squash and pumpkin pie
spice in the saucepot and increase the heat to high. Cook for 10
minutes or until the apple and squash are well browned, stirring
occasionally.
Stir in the broth and heat to a boil. Reduce the heat to low and cook,
uncovered, for 20 minutes or until the squash is tender.
Using an immersion blender, purée the soup. Stir in 1/4 cup heavy
cream and 2 tablespoons maple syrup.
Stir the reserved bacon fat, 1 tablespoon crumbled bacon, the
remaining maple syrup and the remaining heavy cream in a medium
bowl. Using an electric mixer, whip the cream mixture until soft peaks
form. Serve the soup, topped with maple-bacon whipped cream,
remaining crumbled bacon and candied pecans.
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