Another Soup Recipe From Chef Tom Gormley From His Cooking Class For Get Fit Lake Chelan
1 Butternut Squash – medium dice
1 cup onion – medium dice
4 slices bacon – small dice
1 apple (gala) – medium dice
1 qt. Vegetable broth
2 cups cream
2 tbls. Dijon mustard
Sauté bacon to ‘crispy bits’, drain & reserve.
Add all vegetables to pot and sauté to soft.
Add broth and simmer approximately 5 to 7 minutes.
In small batches, ‘puree’ mixture in food processor.
Place the pureed mixture into a clean pot and simmer.
Consistency should be ‘nape’ or ‘coat the spoon’.
Add cream and Dijon and season to taste.
Garnish with bacon bits and small diced apples.