Butternut and Bacon Soup

Butternut Bacon and Turnip Bisque

The turnip can be overlooked and underrated. If you’re not already a fan of this humble root vegetable, this classic purée of turnip soup may surprise you.

¼ Cup cubed bacon                                                            4 C cubed butternut squash

1 T sweet butter                                                       ½ t salt

1 cup onion peeled and chopped                           ½ t nutmeg

6 C vegetable stock                                                  ½ t cinnamon

½ C carrots diced                                                    1 Cup turnip cubed

½ cup celery chopped                                             ½ t white pepper

2 C heavy cream                                                       2 cloves garlic chopped

1 cup white wine                                                      1 Apple

1. In a large saucepan, heat the bacon and butter. Cook until bacon is rendered.  Add the onion, carrots, and celery sauté 5 minutes over medium low heat.
2. Add garlic, apple. Then add wine and spices. Sauté for 3 minutes.
3. Add butternut, turnip and stock.  Stir well and bring to low simmer for 30 minutes.
4. Turn heat down and let sit for 20 minutes before the puree in blender.  I suggest using a hand blender, as hot soups in blenders are very dangerous – they blow the lid and may cause burns.  Return soup to pot.
5. Add the cream.  Reheat but do not boil the soup before serving.

Serves 6