Prep 25 mins
Cook 50 mins
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.
- 6 slice 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 (1360.77 g) package frozen butternut squash, thawed or 1360.77 g fresh butternut squash, peeled, seeded and chopped
- 907.18 g container fat-free low-sodium chicken broth
- 29.58 ml fresh lime juice
- 22.18 ml honey
- 9.85 ml salt
- 4.92 ml ground black pepper
- 0.59 ml ground allspice
- 0.59 ml ground nutmeg
- 0.59 ml ground red pepper
- 59.14 ml whipping cream
- sour cream (for garnish)
- ground red pepper (for garnish)
- Cook bacon slices in large pot until crisp.
- Remove bacon and drain.
- Reserve 2 tbsp drippings in pan.
- Crumble bacon and set aside.
- Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).
- Add celery and apple to pan and saute 5 minutes.
- And garlic and saute 1 minute.
- Add squash and chicken broth.
- Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
- Process mixture, in batches, in a blender or food processor until smooth.
- (Hot mixtures will erupt out of blender if too full- believe me I know).
- Return mixture to pot.
- Stir in lime juice and next 7 ingredients.
- Simmer for 7-10 minutes or until thickened.
- Top soup with crumbled bacon and garnish with sour cream and red pepper.
Our family loves this recipe! Tonight I skipped the bacon for the first time and overcooked (to the point of being nearly carmelized) the onions, carrots, celery and apple. It was unanimously the best batch yet! We have some new diet limitations so had to skip the dairy this time, but it was not missed a bit. The first two times I made it exactly as written and it was excellent that way as well.
We make this at least once a week--and my husband requests it more often than that! We make it very thick, so it's almost more of a puree. Since we're working on healthier eating, we eliminate the bacon and replace the whipping cream with reduced fat sour cream. With a hearty multi-grain roll, this is a perfect fall lunch or dinner for us! Also, it smells SO delicious as it simmers!
Wow, this is FANTASTIC! I roasted the Squash first at 450 for 45 minutes prior to adding to the mix, and blending. I also added some chopped green onions to the sour cream and bacon garnish. Beautiful, and oh my gosh, so flavorful! Served with some sliced crusty bread. Perfect Fall Dish!