Butternut Squash Soup with Pears & Bacon

I've found this soup recipe relatively easy, South Beach/low carb friendly, filling as a main dish or as a starter, and absolutely YUMMY! I hope you enjoy it as well.

It only takes about 40 minutes to cook, but the prep time is what makes it longer. If you're planning to have it ready with other dishes, my best advice would be to chop your vegetables before you start to cook it. You'll feel less pressure to work quickly, and your bacon won't burn like mine did the first time! :)

Butternut Squash Soup
makes about 2 quarts

Ingredients:
1 large, or 2 small butternut squash, peeled, seeds removed and chopped
1 medium onion, chopped
2 pears, peeled and chopped
1-2 stems celery, chopped
6 slices bacon (or more for taste)
29 ounces chicken stock (2, 14.5 oz cans)
1/2 tsp dried thyme
1/2 tsp dried basil
salt and pepper to taste
1/2 cup Half & Half (seems optional)
Fresh thyme to garnish each bowl (optional)

In stock pot fry bacon strips til crispy. Remove bacon and place on plate with paper towel to absorb some of the grease. Remove all but about 1 tablespoon of the grease in the pot (from the bacon). In the remaining grease, saute' onions until slightly brown and translucent. When onions are sauteed, add squash, pears, celery, and chicken stock to pot and stir together gently. Bring to boil and reduce heat to medium-low. Cook about 30 minutes, or until vegetables are very tender to fork. When contents are soft, turn off heat, cool slightly, then use blender to gradually puree' ingredients to soup consistency. Scoop only about half a blender full at a time, and when blended, pour into holding container until all of the soup is blended. (TIP: hold lid on tight when blending hot food because the heat and steam can cause the lid to pop off!)

When ingredients are blended return to pot and add seasonings and bacon and simmer 10 more minutes. Stir occasionally to prevent sticking. Add half & half, if desired, and serve, garnished with fresh sprig of thyme. If too sweet, add salt and pepper to taste.

Enjoy! :)

Harvest Dinner

Tonight I was so inspired by my successful dinner that I had to share. I served Balsamic Chicken with Cherry Sauce and Creamy Horseradish Dip, steamed fresh green beans, scalloped potatoes, and to start, Butternut Squash with Pears and Bacon Soup. It was a hit, and fun to make, and not totally time consuming to prepare.

Here are recipes for the Balsamic Chicken and sauces:

Balsamic Chicken: makes marinade for 8-10 medium to large chicken breasts

• Boneless, skinless chicken breasts, thawed and patted dry so they are not soggy
• 1/3 cup balsamic vinegar
• 2 Tbls. Dijon mustard (I used Honey Dijon Mustard, because that is what I had)
• Salt and pepper to season chicken to taste

Stir together in a small bowl or cup the balsamic vinegar and mustard. Lightly coat a baking sheet with cooking spray and place chicken breasts on sheet (you will only baste one side). Season top of chicken breasts with salt and pepper to taste. Baste each chicken breast with the balsamic/mustard marinade. The balsamic vinegar will sort of turn to a glaze when cooked, so moderate to liberal basting is fine.

Roast chicken breasts on baking sheet at 400 degrees for about 20 to 30 minutes, or until chicken is cooked through. Serve with cherry sauce or creamy horseradish dip (recipes to follow).

Cherry Sauce: makes enough for about 4 chicken breasts

• 1/2 cup Cherry Preserves
• 2 Tbls. balsamic vinegar

Combine ingredients in small saucepan and heat about 5 minutes or until reduced and thickened. Sauce will thicken more as it cools. Serve on top of, or on the side of, Balsamic Chicken (recipe above).

Creamy Horseradish Dip/sauce: depending on taste, makes enough for 4 to 8 chicken breasts.

• 1 cup milk
• 1/2 tsp. garlic powder
• 1/2 cup sour cream
• 2 Tbls. prepared horseradish

Stir together milk and garlic powder in saucepan. Scald milk (til bubbling around edges of pot; this helps make the sauce frothy and creamy). In a blender combine the scalded milk, sour cream, and horseradish and blend until frothy and creamy. Serve on top of or on the side of Balsamic Chicken. (TIP: when blending hot foods in blender, hold lid on tightly to prevent popping off.)

**My dad enjoyed dipping his bites of chicken into both sauces...let me know what you prefer. :)