Butternut Squash Soup
- 6 bacon slices (optional)
- 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 - I've never been able to find this, so I just bake 1-2 butternut squash (~3 lbs)
- 1 (32-ounce) container low-sodium, fat-free vegetable broth
- 2 to 3 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
- Garnishes: sour cream, ground red pepper
- Cook bacon slices in a Dutch oven until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon, and set aside.
- Sauté onion and carrots in hot bacon drippings in Dutch oven over medium-high heat 5 minutes or until onion is tender. Add celery and apple, and sauté 5 minutes. Add garlic, and sauté 30 seconds. Add butternut squash and vegetable broth. Bring to a boil; reduce heat, and simmer 20 minutes or until carrots are tender.
- Process squash mixture, in batches, in a blender or food processor until smooth.
- Return to Dutch oven. Add lime juice and next 7 ingredients. Simmer 10 to 15 minutes or until thickened. Top with crumbled bacon. Garnish, if desired.