I first saw this recipe in an e-mail from Gourmet magazine, but the e-mail left out a significant part of how to make it. Luckily, once it was published in the February edition, the full recipe became available online. I made a couple of minor modifications, mainly because I thought I had chicken or vegetable broth in my pantry but I didn't. See the notes section for details.
Farmhouse Butternut Squash Soup
- 4 bacon slices
- 4 large garlic cloves, chopped
- 1 teaspoon caraway seeds
- 2 lb butternut squash, peeled, seeded, and chopped
- 1/2 lb 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
- Cook bacon in a 4- to 6-qt heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.
- 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 tsp salt, and 1/2 tsp pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
- 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.
I made the following substitutions:dried thyme leaves instead of fresh thyme and beef broth and V8 instead of chicken broth. I also used an immersion blender for the blending step, leaving several chunks since the recipe seemed to lend itself to that idea. It came out pretty good, but I'd like to try it again with chicken or vegetable broth.