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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Good comfort soup. I like to make extra bacon to crumble on top. It does have a little heat to it, so if your taste buds are sensitive, cut back on the red and black peppers. Recipe comes from Southern Living. Ingredients:
6 slices bacon |
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 or 3 lbs fresh butternut squash, peeled, seeded and chopped |
1 (32 ounce) container fat-free low-sodium chicken broth |
2 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 |
sour cream (for garnish) |
ground red pepper (for garnish) |
Directions:
1. Cook bacon slices in large pot until crisp.
2. Remove bacon and drain.
3. Reserve 2 tbsp drippings in pan.
4. Crumble bacon and set aside.
5. Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).
6. Add celery and apple to pan and saute 5 minutes.
7. And garlic and saute 1 minute.
8. Add squash and chicken broth.
9. Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
10. Process mixture, in batches, in a blender or food processor until smooth.
11. (Hot mixtures will erupt out of blender if too full- believe me I know).
12. Return mixture to pot.
13. Stir in lime juice and next 7 ingredients.
14. Simmer for 7-10 minutes or until thickened.
15. Top soup with crumbled bacon and garnish with sour cream and red pepper.
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