Bacon and Pear Butternut Squash Soup

Look at that title.  What is there not to love about it?  Bacon? Yes. Pears? Yes. Butternut squash.  Yes, please.

This soup is well balanced. Not too thick, not too thin. You can serve it as an entree with some crusty, thick garlic bread, or serve it on the side of some grilled chicken and veggies.  And best of all, it freezes wonderfully.

Bacon and Pear Butternut Squash Soup

4 slices of bacon
1 onion, chopped
3-4 lbs butternut squash, peeled, seeded, and cubed
1-14 oz. can of pears in juice
2 stalks of celery, chopped
2- 14 oz. cans of chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 cup half and half (or for a little less richness, use milk)

In a large stock pot, saute the bacon until crisp.  Remove bacon from the pot, but reserve the bacon drippings.  Saute the onion and celery in the bacon drippings over medium heat until onions are translucent. Add the butternut squash, pears, and broth.  Bring to a boil.  Cover and simmer for 30 minutes.  Allow to cool slightly.  Puree using a hand blender or in batches in an upright blender.  Add the herbs and salt and pepper to taste.  Stir in half and half.  Serve with crumbled bacon, and if you're fancy, fried sage leaves.

Everything all prepped for three double batches of the this soup for a freezer meal exchange. 

Try it out. Let us know what you think!