Butternut Squash Soup with Apple wood-Smoked Bacon
1. Heat a 1-gallon stockpot over medium heat, add bacon.
2. Cook until bacon is rendered. Add leeks and onions. Cook until onions are
translucent.
3. Add garlic and cook 30 seconds. Then add dry sherry to deglaze the bottom
of the pot. Scrap off any browned bits.
4. Add squash and fresh thyme. Stir well and cook two minutes.
5. Add chicken stock. Bring soup up to just a lazy boil, then reduce heat
and simmer slowly until squash is really tender.
6. Puree the soup until smooth using a food processor or large blender. Be
Careful!! When you put a hot liquid in a blender, and turn it on, the top will
be forced off and burn you. So be very careful. I usually cool something down
before I use a blender. Using a stick blender is a better idea, and the food
processor is probably the safest because the lid locks down.
7. Put soup back on low heat. Add cream and season with salt and pepper. Garnish
soup with spiced crema and chopped fresh parsley.
Spiced Crema
1. Whip cream to soft peaks. Fold in remaining ingredients until smooth and
fully incorporated.
2. Keep chilled until ready to use.
3. Use a dollop per serving.
