Butternut Squash and Potato Soup

A rich and creamy fall harvest soup, made with a Cuisinart Smart Stick and seasoned with tart cooking apples, onion, garlic, bacon and nutmeg.

Ingredients:

1 onion
1 clove garlic
6 slices fried bacon
2 tablespoons bacon drippings
4 cup chicken broth
6 cups cubed butternut squash
2 cups cubed potatoes
1 1/2 cups cubed cooking apples
1 1/2 cups whipping cream, divided
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg

Instructions:

In the Cuisinart Smart Stick chopper/grinder attachment, chop onion, garlic and fried bacon in batches using an on and off pulsing action. Reserve 2 tablespoons chopped bacon for garnish. In a skillet over medium heat sauté onion, garlic and bacon in bacon drippings for 2 to 3 minutes or until onion is clear and tender.

In a 2-quart stockpot add chicken broth, squash and potatoes. Cook on medium heat for 10 minutes. Add apple and onion/bacon mixture. Cook an additional 10 minutes or till vegetables and apples are tender.

With the Cuisinart Smart Stick whisk attachment, whisk 1/2 cup whipping cream in measuring beaker or small bowl for 1 minute or till stiff peaks form. Refrigerate whipped cream for garnish.

With vegetables tender, remove soup from heat; add 1-cup whipping cream, salt, black pepper and nutmeg. With the Cuisinart Smart Stick blender attachment blend soup in 20-second intervals until desired consistency about 1 to 2 minutes.

Serve immediately, garnished with chopped bacon, a dollop of whipped cream and nutmeg.

Makes 6 servings