Pumpkin Butternut Squash Soup
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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. | |