Chef's New Recipes
With crispy bacon and jumbo lump crab
Ingredients
2 large butternut squashes, peeled, seeded, and rough chopped
2 medium onions, diced
2 cloves garlic, thinly sliced
6 slices thick cut apple wood smoked bacon, cut crosswise in ¼ inch slices
4 cups chicken stock or low sodium chicken broth
1cup heavy cream
4 sprigs of fresh thyme
kosher salt to taste
freshly ground black pepper to taste
1 small bunch chives, thinly sliced
½ pound fresh jumbo lump crab meat, picked of any shells
Method
In a large stockpot render ½ the bacon on medium heat until fat covers bottom of pot.
Add onions and garlic, season with salt and pepper, and sauté until onions become translucent.
Add butternut squash and sauté until it starts to brown slightly.
Add chicken stock or broth, cream, thyme, and simmer until squash becomes very tender.
While soup is simmering render the rest of the bacon in a nonstick fry pan (I prefer Scanpan if you have one) on medium heat until crispy, drain on paper towel until cool.
Fish out thyme sprigs, and transfer to a kitchen blender, I prefer a Vitamix, if you have, it will yield you the smoothest consistency.
Blend on medium, then high until soup is velvety smooth.
Adjust seasoning with salt and pepper.
Serve immediately in large soup bowls garnished with the crab, crispy bacon, and chives.
You can also cool to room temperature, and store in an airtight container in refrigerator for up to 4 days.
