Creamy Butternut Squash Soup With Apples And Bacon - cooking recipe

Ingredients

6 slices bacon
1 large onion, finely chopped
2 carrots, diced
2 celery ribs, diced
1 -2 granny smith apple (Any firm, slightly tart apple would work.)
2 garlic cloves, finely minced
3 lbs fresh butternut squash, peeled, seeded and roughly chopped
4 cups chicken broth
2 tablespoons fresh lime juice
1 1/2 tablespoons honey
1/2 - 1 teaspoon salt (To taste)
1/2 teaspoon ground black pepper (to taste)
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon ground red pepper (optional)
1/4 cup cream (I use heavy cream.)
sour cream (to garnish)

Preparation

Cook bacon in large soup pot until crispy. Remove bacon and set aside to drain. Discard bacon grease, reserving 2 tablespoons in the pot. (Crumble bacon when cool.).
Add onions and carrots to soup pot. Saute for approximately five minutes over medium heat until onions are soft. Add celery and apple and saute for another five minutes. Add garlic and saute very briefly, approximately one minute.
Add squash and chicken broth. Increase heat and bring to a boil. Reduce heat again and allow to simmer for about 20 minutes until carrots are tender.
If you have an immersion blender, process the mixture in the pot until smooth. If not, CAREFULLY process the mixture in a blender or food processor until smooth. Return mixture to pot.
Stir in lime juice. Add all remaining ingredients (except garnish) and 2 pieces of reserved crumbled bacon. Simmer for an additional ten minutes until thickened. (Be sure not to boil again as the cream will not be so lovely.).
Garnish with remaining bacon, sour cream, and red pepper.