Butternut Squash & Sweet Potato Soup

3 slices center-cut bacon, chopped
1 large leek (2 cups), white and light green parts only, chopped
2 pounds butternut squash, peeled, seeded and chopped
1 pound sweet potatoes, peeled and chopped
1 pear, peeled, cored and chopped
2 carrots, chopped, 1/2 cup
1 teaspoon chopped fresh thyme
1/8 teaspoon ground nutmeg
4 cups lower-sodium, fat-free chicken broth
1/2 cup light cream
1/4 teaspoon salt
1/8 teaspoon ground black pepper

1. Heat large saucepan over medium-high heat. Add bacon and cook until crisp, 5 to 6 minutes. Stir in the leeks and cook until they start to soften, 2 to 3 minutes. Add the squash, sweet potatoes, pear, carrots and thyme; cook, stirring occasionally, until the veggies are slightly softened, about 10 minutes. Stir in nutmeg and cook for 30 seconds. Pour in the broth; bring to a boil, reduce heat to medium-low, cover and simmer until veggies are tender, about 30 minutes. Remove from saucepan and cool for 10 minutes.
2. Transfer soup, in batches, to a blender and puree. Return soup to saucepan over medium heat. Stir in the cream, salt and pepper and heat until hot. Divide soup among 8 bowls and garnish with chopped pear (optional).

Serving Size: 8 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BETTERWITHOUT.