Butternut Squash Soup With Pears And Bacon - cooking recipe

Ingredients

6 slices bacon, chopped
1 medium onion, peeled and chopped
4 cups chicken broth (1L)
4 cups peeled butternut squash, cubes (1L)
3 large california bartlett pears, peeled cored and cubed
3/4 cup chopped celery (175 mL)
1 teaspoon herbes de provence (5 mL)
1 cup half-and-half cream (250 mL)
salt & freshly ground black pepper
chopped fresh thyme

Preparation

Saute bacon in a large stockpot until crisp; remove from pan, drain on paper towels and crumble. Remove all but 1 tbsp (15 mL) bacon grease from pot; add onion and saute 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.