Butternut Squash Soup With Pears And Bacon

• 6 slices bacon, chopped
• 1 medium onion, peeled and chopped
• 4 cups chicken broth (1L)
• 4 cups peeled butternut squash, cubes (1L)
• 3 large california bartlett pears, peeled cored and cubed
• 3/4 cup chopped celery (175 mL)
• 1 teaspoon herbes de provence (5 mL)
• 1 cup half-and-half cream (250 mL)
• salt & freshly ground black pepper
• chopped fresh thyme

1. Saute bacon in a large stockpot until crisp; remove from pan, drain on paper towels and crumble. Remove all but 1 tbsp (15 mL) bacon grease from pot; add onion and saute over medium heat until browned.
2. Add broth, squash, pears and celery to pot. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
3. Let cool slightly, then with an immersion blender or in a blender or food processor, puree mixture until smooth. Return back to pot and add herbs and bacon. Simmer for 10 minutes more. Stir in half-and-half and season to taste with salt and pepper. Ladle into bowls and sprinkle with chopped fresh thyme.

bacon, onion, chicken broth, peeled butternut squash, california bartlett, celery, cream, salt, thyme

Taken from www.food.com/recipe/butternut-squash-soup-with-pears-and-bacon-465468 (may not work)