Butternut Squash Soup
17 ingredients
6 steps
Ingredients
- 6 bacon slices
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 Granny Smith apple, peeled and finely chopped
- 2 garlic cloves, chopped
- 4 (12-ounce) packages frozen butternut squash, thawed*
- 1 (32-ounce) container low-sodium, fat-free chicken broth
- 2 to 3 tablespoons fresh lime juice
- 1 1/2 tablespoons honey
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground red pepper
- 1/4 cup whipping cream
- Garnishes: sour cream, ground red pepper
Directions
-
1Cook bacon slices in a Dutch oven until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon, and set aside.
-
2Saute onion and carrots in hot bacon drippings in Dutch oven over medium-high heat 5 minutes or until onion is tender. Add celery and apple, and saute 5 minutes. Add garlic, and saute 30 seconds. Add butternut squash and chicken broth. Bring to a boil; reduce heat, and simmer 20 minutes or until carrots are tender.
-
3Process squash mixture, in batches, in a blender or food processor until smooth.
-
4Return to Dutch oven. Add lime juice and next 7 ingredients. Simmer 10 to 15 minutes or until thickened. Top with crumbled bacon. Garnish, if desired.
-
5*3 pounds butternut squash, peeled, seeded, and chopped may be substituted for frozen butternut squash.
-
6Note: For testing purposes only, we used McKenzie's Southland Frozen Butternut Squash.
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