- 2 slices bacon
- 1T olive oil
- 1 medium leek (pale green only) finely sliced
- 1 butternut squash (3 lb)
- 3 cloves garlic minced
- 1/2 Cup minced onion
- 1/3 Cup chopped celery
- 2 ripe pears peeled and cubed
- 2 Cups chicken broth
- 2 Cups water
- 1 Cup cream
- minced parseley
cook bacon in oil in dutch oven till crisp. Reserve and cook leek garlic onion and celery in bacon grease till tender.
Add peeled and cut squash pears and broth. Bring to a boil, reduce heat cover and cook for 50 minutes or till tender, adding 2 Cups of water if necessary.
Put in blender, adjust seasoning and stir in cream.
Serve with crumbled bacon and parsley
