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
  1. 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.
  2. 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.
  3. Process squash mixture, in batches, in a blender or food processor until smooth.
  4. 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.
This is one of my absolute favorite recipes to make in the fall and winter.