Butternut Squash Soup

Southern Living
This rich, creamy butternut squash soup is the ultimate comfort food for a chilly winter's night.

This rich, creamy soup is Greg Cosby's idea of comfort food. The Photo Services staffer says, "I've managed to make my mom's recipe easier by using frozen butternut squash. It's very simple for the novice cook."
Makes 8 servings


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6 bacon slices
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*
1 (32-ounce) container low-sodium, fat-free chicken 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 chicken 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.

*3 pounds butternut squash, peeled, seeded, and chopped may be substituted for frozen butternut squash.

Note: For testing purposes only, we used McKenzie's Southland Frozen Butternut Squash.

Created date

November 2003