Squash Soup with Curried Brown Butter

Directions:

• Heat the bacon in a stock pot over medium heat. Cook, stirring often, until crispy and the fat is all rendered. Remove the bacon with a slotted spoon and place it on a paper towel to remove excess grease.
• Add the onions and garlic to the pot with the bacon fat. Add a small pinch of salt and pepper. Cook until the onions soften, about 5 minutes.
• Stir in the butternut squash with another pinch of salt and pepper. Pour in the stock. Bring the mixture to a boil, then reduce it to a simmer. Cover and simmer for 15 to 20 minutes, or until the squash is tender.
• Carefully transfer the mixture to a blender and puree until smooth. Pour the soup back into the pot. Heat over low heat.
• Stir in the cream. Taste and season with more salt and pepper as needed.
• Serve immediately with a dollop of creme fraiche or yogurt, sprinkled with the bacon and drizzled with the brown butter.

• Place the butter in a skillet and heat over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, stir in the curry powder. Turn off the heat and stir for another 30 seconds. Use for drizzling over the soup!