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25
5. Remove soup from the heat. Using the blending shaft, blend on Low
for about 20 seconds and then gradually increase to High and blend
until very smooth, about 1 minute in total. Add remaining salt and
vinegar; blend an additional 10 to 15 seconds to incorporate.
6. Taste and adjust seasoning as desired.
7. Serve, topping with a dollop of crème fraîche, a pinch of the
chopped coriander and tortilla chips.
Nutritional information per serving (1 cup):
Calories 288 (13% from fat) • carb. 47g • pro. 18g • fat 4g • sat. fat 1g
• chol. 0mg • sod. 589mg • calc. 63mg • fibre 17g
Butternut Squash Bisque with
Bacon Sage Butter
The bacon sage butter partners perfectly with this soup. Rave reviews
are almost guaranteed..
Makes about 7 cups
Butter:
2 slices bacon, diced and cooked through (makes about ¼ cup
bacon crumbles)
3 to 4 sage leaves
8 tablespoons (1 stick) unsalted, good quality butter,
room temperature
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Soup:
1 tablespoon unsalted butter
1 medium leek, cleaned well, white and light green parts only
(about 180g trimmed), sliced, about 1 cup
1 medium butternut squash, peeled, seeded and cut into 5cm
cubes, about 8 cups
1 garlic clove, smashed
1 sprig thyme
1½ teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
2 tablespoons sherry
4 cups chicken broth, low sodium
Make the butter:
1. Put the bacon and sage leaves into the chopping cup. Pulse on High
until evenly and finely chopped. Add the butter, salt and pepper and
process on High until combined.
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