RECIPE: BUTTERNUT SQUASH SOUP

I have had requests for more soup recipes.  This soup came from the Williams Sonoma cataloge.  The bacon makes this soup taste heavenly!!!

BUTTERNUT SQUASH SOUP

Makes 6 servings
From Williams Sonoma

    5 slices bacon                                                 
    1 yellow onion chopped                                         
    1 teaspoon sugar                                               
    1 teaspoon minced garlic                                       
    3 1/4 cups low sodium chicken broth                            
    1 teaspoon sage                                                
    32 ounces butternut  squash puree                              
    1 1/2 tablespoons apple juice                                  
    Salt to taste                                                  
    Pepper to taste                                                
    1/4 cup heavy cream                                            
    Lightly whipped cream                                          
    1/4 cup hazelnuts toasted and chopped                          
                                                                   

Bake butternut squash 1 hour at 350.  Scoop out and blend with a small amount of water.

In stockpot over medium-low heat, warm oil.  Add bacon cook, stirring occasionally, until lightly crisp. 5-7 minutes.  Transfer to paper towel-lined plate; reserve oil in pot.

Add onion and sugar to pot; cook, stirring occasionally, until tender 8-10 minutes.  Add garlic and sage, cook, stirring, 1 minute.  Add broth and squash puree; simmer 10 – 15 minutes.  Reduce heat to low; simmer a few minutes.  Add apple juice; season with salt and pepper.  Simmer 3 minutes.  Remove from heat, pour soup in blender if you desire a smooth consistency, or leave the onions chunky.  Whisk in cream.  Ladle into warmed bowls; garnish with bacon, a dollop of whipped cream and hazelnuts.