Butternut Squash and Pear Soup
Prep time: 30 minutes
Cook time: 50 minutes
6 strips bacon, coarsely chopped
2 cups chopped onion
6 cups peeled butternut squash cubes
4 cups chicken stock or reduced-sodium broth
1 cup sliced celery
1 cup peeled ripe Bartlett pear cubes
2 teaspoons herbes de Provence
1 cup Original Unsweetened Almond Breeze
Smoked or sea salt and freshly ground pepper to taste
Sour cream, fresh thyme leaves and chopped Smokehouse almonds
Cook bacon in a large stockpot until very crisp. Remove with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons bacon grease from pot, saving extra for another use. Add onion and squash and cook over medium-high heat for 10 minutes or until lightly browned, stirring frequently. Add stock, celery and pears to pot. Bring to a boil then reduce heat and simmer, covered, for 30 minutes. Let cool slightly, then puree until very smooth with an immersion blender or in a blender*. Return back to pot and add herbs and half the bacon. Simmer for 10 minutes more, then stir in Almond Breeze and season to taste with salt and pepper. Ladle into bowls and serve with any desired toppings. Makes 6 to 8 servings.
*If using a blender, work in 2 batches (do not overfill) and hold lid down with a towel while blending.
© 2020 Patty Mastracco Food, Inc.