Bacon-Infused Butternut Squash Soup

Steps on how to prepare a Bacon-Infused Butternut Squash Soup recipe

Time

1 hour 15 minutes

Servings

1

Calories

211.2

    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)

    How to make it

  1. 1. STEP

    Cook bacon slices in large pot until crisp.

  2. 2. STEP

    Remove bacon and drain.

  3. 3. STEP

    Reserve 2 tbsp drippings in pan.

  4. 4. STEP

    Crumble bacon and set aside.

  5. 5. STEP

    Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).

  6. 6. STEP

    Add celery and apple to pan and saute 5 minutes.

  7. 7. STEP

    And garlic and saute 1 minute.

  8. 8. STEP

    Add squash and chicken broth.

  9. 9. STEP

    Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.

  10. 10. STEP

    Process mixture, in batches, in a blender or food processor until smooth.

  11. 11. STEP

    (Hot mixtures will erupt out of blender if too full- believe me I know).

  12. 12. STEP

    Return mixture to pot.

  13. 13. STEP

    Stir in lime juice and next 7 ingredients.

  14. 14. STEP

    Simmer for 7-10 minutes or until thickened.

  15. 15. STEP

    Top soup with crumbled bacon and garnish with sour cream and red pepper.

    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)

    Tags

    LOW PROTEIN

    LOW CHOLESTEROL

    HEALTHY

    WINTER

    WEEKNIGHT

    < 4 HOURS

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