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

  1. 1
    Cook bacon slices in a Dutch oven until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon, and set aside.
  2. 2
    Saute 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.
  3. 3
    Process squash mixture, in batches, in a blender or food processor until smooth.
  4. 4
    Return 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. 5
    *3 pounds butternut squash, peeled, seeded, and chopped may be substituted for frozen butternut squash.
  6. 6
    Note: For testing purposes only, we used McKenzie's Southland Frozen Butternut Squash.

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