I love the cold weather! I think of warming up with a big bowl of soup. Nothing says fall like pumpkin and squash. Put these two ingredients together and kick it up a notch with some bacon for a yummy meal. The great thing about making a pot of soup are the leftovers. Have some for dinner and put some in the freezer to enjoy later.

Pumpkin Butternut Squash Soup

Ingredients

  • 6 pieces Bacon
  • 1 cup Sweet Onion (Chopped)
  • 15oz Pumpkin ((NOT Pumpkin Pie Mix))
  • 3 cups Vegetable Broth
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper (Freshly Ground)
  • 1/4 teaspoon Ground Red Pepper (Cayenne)
  • 1 cup Half-and-half
  • 1/2 cup Parmesan Cheese (Freshly Grated)

Directions

Step 1
Cook squash in microwave as directed on package. Meanwhile, in 3-quart saucepan, cook bacon until crisp; drain on paper towels. Reserve 2 tablespoons drippings. Crumble bacon; set aside.
Step 2
Cook onion in bacon drippings over medium heat, stirring occasionally, until tender. Add squash, pumpkin, broth, salt, black pepper and red pepper. Heat to boiling; reduce heat to medium. Cover; simmer 15 minutes. Remove from heat; cool 10 minutes. Stir in half-and-half.
Step 3
In blender, place half of the squash mixture. Cover; blend on medium-high speed about 30 seconds or until smooth. Into large serving bowl, pour mixture. Repeat with remaining squash mixture. Top individual servings with cheese, croutons and bacon.
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