Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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
(Hot mixtures will erupt out of blender if too full- believe me I know).
12
Return mixture to pot.
13
Stir in lime juice and next 7 ingredients.
14
Simmer for 7-10 minutes or until thickened.
15
Top soup with crumbled bacon and garnish with sour cream and red pepper.

1199

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 slices bacon, 1 large onion, chopped, 2 carrots, chopped, 2 celery ribs, chopped, and more.

Yes, Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup

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