Butternut Squash Soup

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)

Directions

1. 1

   Cook bacon slices in large pot until crisp.

2. 2

   Remove bacon and drain.

3. 3

   Reserve 2 tbsp drippings in pan.

4. 4

   Crumble bacon and set aside.

5. 5

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

6. 6

   Add celery and apple to pan and saute 5 minutes.

7. 7

   And garlic and saute 1 minute.

8. 8

   Add squash and chicken broth.

9. 9

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

10. 10

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

11. 11

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

12. 12

    Return mixture to pot.

13. 13

    Stir in lime juice and next 7 ingredients.

14. 14

    Simmer for 7-10 minutes or until thickened.

15. 15

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