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Creamy Butternut Squash Soup with Bacon
Recipes
Creamy Butternut Squash Soup with Bacon
8 servings
40 minutes total

Ingredients

  • 6 slices bacon
  • 1 (10 oz) bag frozen seasoning blend (diced onions, bell peppers, and celery)
  • 2 lb fresh diced butternut squash (about 6 cups)
  • 2 teaspoons dried thyme leaves
  • 3 tablespoons flour
  • 1 (32 oz) carton chicken stock (or broth)
  • 2 tablespoons fresh chives, chopped
  • 4 oz spreadable garlic-herb cream cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground red pepper (optional)

Steps

    1. Place bacon in large saucepan on medium; cook 7–8 minutes, stirring occasionally, or until crispy. Transfer bacon to paper towels to drain, leaving 4 tablespoons fat in pan. Add seasoning blend to bacon fat; cook 2–3 minutes, stirring occasionally, until slightly softened. Add butternut squash and thyme; cook 8 minutes, stirring occasionally, until squash begins to soften.
    2. Stir in flour until fully incorporated; cook 1 minute. Stir in stock and bring to a simmer. Reduce heat to low; cover and simmer 8–10 minutes until squash is tender when pierced with a fork.
    3. Meanwhile, crumble bacon and chop chives. Puree squash mixture using an immersion blender (or let soup cool about 15 minutes and blend in batches) until smooth. Stir in cheese, salt, pepper, and red pepper (if using) until cheese is melted. Divide soup evenly among serving bowls and garnish each bowl with crumbled bacon and chives. Serve.

Amount per ⅛ recipe serving: Calories 230, Total Fat 15g, Sat Fat 7g, Trans Fat 0g, Chol 30mg, Sodium 520mg, Total Carb 18g, Fiber 4g, Sugars 4g, Protein 7g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%