Corn And Squash Soup

Name: Corn And Squash Soup
Ingredients: 12 bacon strips, diced; 1 medium onion, chopped; 1 celery rib, chopped; 2 tablespoons all-purpose flour; 1 can (14-1/2 ounces) chicken broth; 6 cups mashed cooked butternut squash; 2 cans (8-3/4 ounces each) cream-style corn; 2 cups half-and-half cream; 1 tablespoon minced fresh parsley; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; Sour cream, optional

12 ingredients

3 steps

Ingredients

12 bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
6 cups mashed cooked butternut squash
2 cans (8-3/4 ounces each) cream-style corn
2 cups half-and-half cream
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
Sour cream, optional

Directions

1

In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings.
2

In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
3

Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.