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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Keep butter at table temperature — ceramic cover protects and presents
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Keep butter at table temperature — ceramic cover protects and presents
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Saute bacon in a large stockpot until crisp; remove from pan, drain on paper towels and crumble. Remove all but 1 tbsp (15 mL) bacon grease from pot; add onion and saute over medium heat until browned. Add broth, squash, pears and celery to pot. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly, then with an immersion blender or in a blender or food processor, puree mixture until smooth. Return back to pot and add herbs and bacon. Simmer for 10 minutes more. Stir in half-and-half and season to taste with salt and pepper. Ladle into bowls and sprinkle with chopped fresh thyme.