Ingredients
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6 slices bacon
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1 large onion, chopped
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2 carrots, chopped
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2 celery ribs, chopped
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2 garlic cloves, chopped
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4 (12 ounce) packages frozen butternut squash, thawed or 3 lbs fresh butternut squash, peeled, seeded and chopped
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1 (32 ounce) container fat-free low-sodium chicken broth
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2 tablespoons fresh lime juice
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1 1/2 tablespoons honey
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2 teaspoons salt
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1/8 teaspoon ground allspice
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1/8 teaspoon ground nutmeg
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1/4 cup whipping cream
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sour cream (for garnish)
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1 teaspoon ground black pepper
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1/8 teaspoon ground red pepper
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ground red pepper (for garnish)
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1 granny smith apple, peeled and finely chopped
Instructions
- Cook bacon slices in large pot until crisp.
- Remove bacon and drain.
- Reserve 2 tbsp drippings in pan.
- Crumble bacon and set aside.
- Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).
- Add celery and apple to pan and saute 5 minutes.
- And garlic and saute 1 minute.
- Add squash and chicken broth.
- Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
- Process mixture, in batches, in a blender or food processor until smooth.
- (Hot mixtures will erupt out of blender if too full- believe me I know).
- Return mixture to pot.
- Stir in lime juice and next 7 ingredients.
- Simmer for 7-10 minutes or until thickened.
- Top soup with crumbled bacon and garnish with sour cream and red pepper.