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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (296g) Recipe makes 8 servings The following items or measurements are not included below: fat-free low-sodium chicken broth |
||
| Calories 240 | ||
| Calories from Fat 96 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.7g | 16% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 749mg | 31% | |
| Potassium 538mg | 15% | |
| Total Carbohydrate 35.1g | 11% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 11.6g | ||
| Protein 5.7g | 11% | |
Butternut Squash Soup
By: Kim127
Dec 3, 2003
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.
SERVES 8
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
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.
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- Course > Soups
- Main Ingredient > Vegetables > Squash
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 4 hours
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: Aaaadriaaaannn
On Oct 29, 2009
I thought this was good but I didn't like the tang the lime gave it so next time I will omit the lime juice. I used maple bacon and I feel it complimented the sweetness of the squash really well. Also I didn't have carrots so I used parsnips and I didn't have a granny smith so I used a pink lady (half of one because it was huge) and it tasted great. I also didn't have allspice or anything like it so that was omitted.Also, I roasted fresh squashes in the oven (halved and face-side down on a lightly greased baking sheet) for about 30 minutes at 425 degrees, or until soft, before adding them to the pot.
From: Jb Tyler, TX
On Oct 14, 2009
I have never tried butternut squash soup before. I loved it. I thought all the flavors went together perfectly. I hope it freezes well, would be nice to have a supply in the freezer. Thank you for sharing!
From: Barb Gertz
On Dec 29, 2003
Oh My, this is delicious. My DH & I could hardly stop eating it. I made it just like the recipe said. I did use my hand BLENDER instead of a regular blender. Less mess & so easy to use. Served it with a dolop of sour cream, Yum and a little red pepper flakes. This recipe is in my files. Thank you Kim
From: TheKatsiki
On Nov 14, 2005
Excellent, creamy texture, and a pretty soup with a kick! I didn't have bacon, but browned the onions and carrots in olive oil instead. Tasted great, though next time I think I'll scale back on the amount of red pepper. I will make it again.
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