25
5. Remove soup from the heat. Using the blending shaft, blend on Low
for about 20 seconds and then gradually increase to High and blend
until very smooth, about 1 minute in total. Add remaining salt and
vinegar; blend an additional 10 to 15 seconds to incorporate.
6. Taste and adjust seasoning as desired.
7. Serve, topping with a dollop of crème fraîche, a pinch of the
chopped cilantro and tortilla chips.
Nutritional information per serving (1 cup):
Calories 288 (13% from fat) • carb. 47g • pro. 18g • fat 4g • sat. fat 1g
• chol. 0mg • sod. 589mg • calc. 63mg • fiber 17g
Butternut Squash Bisque with
Bacon Sage Butter
The bacon sage butter partners perfectly with this soup. Rave reviews
are almost guaranteed..
Makes about 7 cups
Butter:
2
slices bacon, diced and cooked through (makes about ¼ cup
bacon crumbles)
3 to 4 sage leaves
8
tablespoons (1 stick) unsalted, good quality butter,
room temperature
1
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
Soup:
1
tablespoon unsalted butter
1
medium leek, cleaned well, white and light green parts only
(about 6 ounces trimmed), sliced, about 1 cup
1
medium butternut squash, peeled, seeded and cut into 2-inch
cubes, about 8 cups
1
garlic clove, smashed
1
sprig thyme
1½
teaspoons kosher salt, divided
¼
teaspoon freshly ground black pepper
2
tablespoons sherry
4
cups chicken broth, low sodium
Make the butter:
1. Put the bacon and sage leaves into the chopping cup. Pulse on High
until evenly and finely chopped. Add the butter, salt and pepper and
process on High until combined.
