• 1-1/4 lb (567 g) pumpkin or butternut squash, halved and seeded
• 2 onions, quartered
• 1 large appIe, halved and cored
• 1 clove garlic
• 4 tsp (18 mL) olive oil
• 2 cups (500 mL) sodium-reduced vegetable broth
• 4 slices bacon, diced
• 1/2 tsp (2 mL) salt
• 1 pinch white pepper

1. Peel and cut pumpkin into 1-1/2-inch (4 cm) cubes; place in roasting pan.
2. Add onions, apple and garlic; drizzle with oil and toss to coat. Roast in 425°F (220°C) oven, stirring once, until pumpkin is browned and tender, about 40 minutes.
3. Peel apple; transfer along with roasted mixture to food processor.
4. Heat roasting pan over medium-high heat; pour in 1 cup (250 mL) of the broth and bring to boil, scraping up browned bits. Add to food processor; purée until smooth.
5. In a pan, cook bacon over medium-high heat until crispy, about 5 minutes. Using slotted spoon, transfer to paper towel–lined plate.
6. Remove all but 1 tbsp (15 mL) fat from pan.
7. Stir in vegetable purée, remaining vegetable broth, 2 cups (500 mL) water, salt and pepper; bring to boil.
8. Reduce heat and simmer for 5 minutes. Serve sprinkled with bacon.
• Yield: 6 to 8 servings

This recipe currently has 0 comments. Add your own comment in the right hand menu.