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Categories:
bacon onion carrots celery granny smith apple garlic frozen butternut squash chicken broth lime juice honey salt ground black pepper ground allspice ground nutmeg ground red pepper whipping cream sour cream ground red pepper
Viewed: 89 - Published at: 5 years agoIngredients
- 6 slices bacon
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 granny smith apple, peeled and finely chopped
- 2 garlic cloves, chopped
- 4 (12 ounce) packages frozen butternut squash, thawed or 3 lbs fresh butternut squash, peeled, seeded and chopped
- 1 (32 ounce) container fat-free low-sodium chicken broth
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons honey
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground red pepper
- 1/4 cup whipping cream
- sour cream (for garnish)
- ground red pepper (for garnish)
Method
- 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.
