Butternut Squash and Apple Soup

 

2 slices bacon, coarsely chopped

½ medium onion, chopped

1 large leek, white and pale green parts chopped

1 large garlic clove, minced or crushed

1 bay leaf

1¼ pounds butternut squash, seeded, peeled and cut into 1" cubes (about 3 c.)

1 medium Granny Smith or other tart apple

1 14-oz. can chicken broth

½ cup water

¼ t. ground cloves

salt and pepper to taste

2 T. sour cream

¼ c. Chianti

additional sour cream and apple for garnish

 

In a heavy saucepan cook bacon until crisp.  Transfer bacon to paper towel with a slotted spoon, reserving 1½ T. drippings in pan.  Cook onion, leek, garlic and bay leaf in drippings over moderate heat until vegetables are translucent and softened.  Peel and chop apple.  To vegetables add apple, squash, cloves, broth and ½ cup water.  Simmer uncovered until squash is very tender, about 15 minutes.  Discard bay leaf. 

 

In a blender purée mixture in batches, transferring to another saucepan.  Whisk in 2 T. sour cream, wine, salt and pepper, heating over low heat until hot (do not boil.)

 

Garnish each serving with a dollop of sour cream, bacon, and chopped apple.  Serves four.