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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This hearty soup pairs squash and cream-style corn for pleasant taste. My family says this is their favorite squash recipe, and friends also comment on its wonderful flavor. Ingredients:
12 bacon strips, diced |
1 medium onion, chopped |
1 celery rib, chopped |
2 tablespoons king arthur unbleached 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. Yield: 8 servings (2-1/2 quarts).
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