BUTTERNUT SQUASH SOUP WITH CALIFORNIA PEARS AND BACON
Ingredients
6 strips bacon, chopped
1 medium onion, peeled and chopped
4 cups chicken broth
4 cups peeled butternut squash cubes
3 large Bartlett pears, peeled, cored and cubed
3/4 cup chopped celery
1 tsp herbs de Provence
1 cup half-and-half
Salt and freshly ground pepper to taste Chopped fresh thyme
Directions
Sautee bacon in a large stockpot until crisp; remove from pan, drain on paper towels and crumble. Remove all but 1 tablespoon bacon grease from pot; add onion and sautee over medium heat until browned. Add broth, squash, pears, and celery to pot. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly, then with an immersion blender or in a blender or food processor, puree mixture until smooth. Return back to pot and add herbs and bacon. Simmer for 10 minutes more. Stir in half-and-half and season to taste with salt and pepper. Ladle into bowls and sprinkle with chopped fresh thyme.