Butternut Squash Soup
Serves 5
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Ingredients
  1. 1 1/2 tablespoons Sue BeeĀ® Honey
  2. sour cream
  3. 1/4 cup whipping cream
  4. 1/8 teaspoon ground red pepper
  5. 1/8 teaspoon ground nutmeg
  6. 1/8 teaspoon ground allspice
  7. 1 teaspoon ground black pepper
  8. 2 teaspoons salt
  9. 6 slices bacon
  10. 2 tablespoons fresh lime juice
  11. 1 (32 ounce) container fat-free low-sodium chicken broth
  12. 4 (12 ounce) packages frozen butternut squash
  13. 2 garlic cloves
  14. 1 granny smith apple
  15. 2 celery ribs
  16. 2 carrots
  17. 1 large onion
  18. ground red pepper
Instructions
  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. Return mixture to pot.
  12. Stir in lime juice and remaining ingredients.
  13. Simmer for 7-10 minutes or until thickened.
  14. Top soup with crumbled bacon and garnish with sour cream and red pepper.
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