This recipe was designed with the October 28/29 Meals Box in mind:
Ingredients:
6 slices bacon, cut crosswise into 1/2-inch pieces
2 celery ribs, chopped
1 carrot, chopped
1 medium onion, chopped
1/4 teaspoon cinnamon
1 medium Kennebec potato, peeled and chopped
2 medium Pink Lady Apples, peeled and chopped
1 medium or 2 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces
2 cups chicken stock or broth
2 to 2 1/2 cups water
½ cup chopped Parsley (for garnish)
Directions:
Cook bacon in a 6-quart heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving 2 tablespoons fat in pot. (Add vegetable oil if your bacon is very lean and doesn’t yield enough fat.)
Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add cinnamon and cook, uncovered, stirring, 1 minute. While vegetables are cooking, peel potatoes and coarsely chop. Peel and core apples and coarsely chop.
Stir squash, potato, chopped apple, stock, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.
Puree soup in 4 batches in a blender (use caution when blending hot liquids), then heat in cleaned pot over medium low heat, stirring occasionally. (Add additional 1/2 cup water to thin, if necessary.)
