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 is 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
- 15 Ounces Pumpkin/Squash (NOT Pumpkin Pie Mix)
- 3 Cups Vegetable Broth
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Black Pepper
- 1/4 Teaspoon Ground Red Pepper
- 1/2 Cup Parmesan Cheese Freshly Grated
Instructions
- Cook pumpkin/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.
- 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.
- 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.
