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.
- add 1/4 cup whipping cream
- add 1/8 teaspoon ground nutmeg
- add 6 slices bacon
- add sour cream (for garnish)
- add ground red pepper (for garnish)
- add 2 celery ribs
- add 1/8 teaspoon ground allspice
- add 1 teaspoon ground black pepper
- add 1 granny smith apples
- add 1 (32 ounce) container fat-free low-sodium chicken broth
- add 2 carrots
- add 1 large onion
- add 1 1/2 tablespoons honey
- add 2 teaspoons salt
- add 4 (12 ounce) packages frozen butternut squash, thawed or 3 lbs fresh butternut squash
- add 1/8 teaspoon ground red pepper
- add 2 tablespoons fresh lime juice
- add 2 garlic cloves
- 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.