Ingredients:
3 slices center-cut (30% less fat) bacon, such as oscar mayer, chopped
3 leeks, white and light green parts only, chopped, 2 cups
2 pounds butternut squash, peeled, seeded, and chopped
1 pound sweet potatoes, peeled and chopped
2 pears, 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

Directions:

• Heat a large saucepan over medium-high heat. Add the 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, half of the pears, the carrots, and thyme; cook, stirring occasionally, until the vegetables are slightly softened, about 9 to 10 minutes. Stir in the nutmeg and cook for 30 seconds. Pour in the broth; bring to a boil, reduce the heat to medium-low, cover, and simmer until the vegetables are tender, about 30 minutes. Remove the saucepan from the stove and cool for 10 minutes.
• Transfer the soup, in batches, to a blender and puree. Return the soup to the saucepan over medium heat. Stir in the cream, salt, and pepper and heat until hot, 1 to 2 minutes. Divide the soup among 8 bowls and garnish each with some of the remaining pear.

Yields 8 Servings.

Nutritional Information:
203.7 calories; 6 g protein; 4.2 g total fat; 2.5 g saturated fat; 15.2 mg cholesterol; 38.8 g total carbohydrates; 6.4 g fiber; 253 mg sodium; 11.8 g sugar