BUTTERNUT BISQUE SOUP
1 large butternut squash(about 2 pounds)
1 pound medium leeks
8 slices nitrite-free bacon
cut the squash in half across its width. Cut these pieces in half lengthwise. Place the squash, cut sides down on a rimmed baking sheet and pour 1/2 cup water over the quash. Roast for 50 minutes, moving the pieces around with a spatula after 30 minutes so they don't stick. Remove from oven and set aside.
Cut the leeks in 1/2 inch pieces, using the white and green parts and only 1 inch of the dark green parts. Wash the leeks well under running water making sure to remove all the dirt. Pat dry
Cut 6 slices of the bacon into 1/2 inch pieces and add to a 4 quart pot. Cook over high heat, stirring constantly to release some of the fat, for 1 minute. Add the chopped leeks to the pot with the bacon, reduce the heat to medium and cook until the leeks are well softened and beginning to color, about 10 minutes.
Scoop out the flesh of the squash shells and add to the pot with the leeks. Add 3 cups water and 1/2 tsp salt to the pot and bring to a boil. Reduce the heat to a simmer, cover the pot and cook 20 minutes. I 2 batches, transfer the soup to a bender. Process until very smooth. add salt and pepper to taste. Return the soup to pot and reheat gently before serving. Add some water (or cream) if the mixture seems to thick. Meanwhile in a small skillet over medium heat, cook the 2 remaining slices of bacon until crisp. Drain and discard the fat. Pat the bacon dry with paper towel. Coarsely crumble it, scatter it on the soup and serve
serves 6
Carbs 9 *taken from Low Carb 1-2-3*
1 large butternut squash(about 2 pounds)
1 pound medium leeks
8 slices nitrite-free bacon
cut the squash in half across its width. Cut these pieces in half lengthwise. Place the squash, cut sides down on a rimmed baking sheet and pour 1/2 cup water over the quash. Roast for 50 minutes, moving the pieces around with a spatula after 30 minutes so they don't stick. Remove from oven and set aside.
Cut the leeks in 1/2 inch pieces, using the white and green parts and only 1 inch of the dark green parts. Wash the leeks well under running water making sure to remove all the dirt. Pat dry
Cut 6 slices of the bacon into 1/2 inch pieces and add to a 4 quart pot. Cook over high heat, stirring constantly to release some of the fat, for 1 minute. Add the chopped leeks to the pot with the bacon, reduce the heat to medium and cook until the leeks are well softened and beginning to color, about 10 minutes.
Scoop out the flesh of the squash shells and add to the pot with the leeks. Add 3 cups water and 1/2 tsp salt to the pot and bring to a boil. Reduce the heat to a simmer, cover the pot and cook 20 minutes. I 2 batches, transfer the soup to a bender. Process until very smooth. add salt and pepper to taste. Return the soup to pot and reheat gently before serving. Add some water (or cream) if the mixture seems to thick. Meanwhile in a small skillet over medium heat, cook the 2 remaining slices of bacon until crisp. Drain and discard the fat. Pat the bacon dry with paper towel. Coarsely crumble it, scatter it on the soup and serve
serves 6
Carbs 9 *taken from Low Carb 1-2-3*
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