Butternut Squash and Sweet Potato Soup

Butternut Squash and Sweet Potato Soup

Ingredients:

8 slices bacon

2 lbs. Cubed Butternut Squash (One good size squash)

1 ½ lbs. cubed sweet potatoes (3 good size ones)

1 medium onion, chopped

1 carrot, thinly sliced

4-5 cloves garlic, diced

1 ½ tablespoons diced sage

2 teaspoons nutmeg

1 ½ tablespoons salt

1 tablespoon pepper

2 tablespoons sugar

6 cups low sodium chicken broth

1 ½ cups heavy cream

Directions:

    In a deep soup pot, cook the bacon to well done and remove with a slotted spoon to a plate with paper towels.  Crumble the bacon.

    To the rendered drippings, add the butternut squash and sweet potatoes and cook on medium-high heat until they start browning and get soft, about 7 minutes. I usually split the bacon into the pot and a large fry pan, cook the squash in one after the bacon, and the sweet potatoes in the other, then add them together after they soften. It's easier.   

    Add in the onion, carrot, bacon, garlic, sage, nutmeg, salt, pepper, and sugar. Cook for another 4-6 minutes.

     Puree the mix using an immersion blender or a food processor. If you use a food processor, you may have to do it in batches. 

    Add the chicken broth and heavy cream and stir in until you reach a smooth consistency.

   Simmer on low heat for 20 minutes, making adjustments with salt and/or sugar according to taste. Some folks like to garnish with parsley, diced green onions, and/or a drizzle of heavy cream.

    Serve with sliced baguette.