Butternut squash soup

I will accept any opportunity to use my immersion blender. It's just so freaking cool! It's one of those kitchen gadgets that is totally unnecessary, yet a must-have. I'm not a huge fan of squash, but this soup is not too squashy, if that's even a word. And, as I mentioned, I get to use the blender! First, the squash, carrots and a Granny Smith apple are chopped up in order to decrease the cooking time.

These are all added to a large pot with some stock, water and spices. Fifteen minutes later all of the ingredients are extremely tender, but not falling apart. And then . . .

BLENDING TIME!!

The soup can be finished off with some creme fraiche and bacon.

Farmhouse Butternut Squash Soup
Slightly modified from Gourmet
Serves 4

4 bacon slices
4 cloves minced garlic
1 tsp caraway seeds
2 pounds butternut squash, peeled, seeded and chopped
1/2 pound chopped carrots
1 Granny Smith apple, cored and chopped
3 thyme sprigs
2 bay leaves
3 1/2 cups reduced-sodium chicken broth
2 cups water
1 tsp cider vinegar
Creme fraiche

Cook bacon in large pot over medium heat until crisp, then transfer to paper towels to drain. Add garlic and caraway seeds to pot and cook in bacon fat about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 tsp salt, and 1/2 tsp pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves. Puree with an immersion blender until smooth (or in batches in a blender). Season with salt and pepper and top with a dollop of creme fraiche and crumbled bacon.