Name: Caramelized Butternut Squash Soup
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Ingredients: 1 butternut squash (3 lb.), peeled, seeded and cut into 2-inch chunks; 1 large Vidalia onion, quartered; 1 head garlic, cloves separated and peeled; 1-1/2 Tbsp. extra virgin olive oil; 3-1/2 cups fat-free reduced-sodium chicken broth, divided; 1/2 tsp. pepper; 2 Tbsp. whipping cream; 1/2 cup BREAKSTONE&#39;S or KNUDSEN Sour Cream; 3 slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped, cooked

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2 Hr(s)

30 Min(s) Prep

1 Hr(s) 30 Min(s) Cook

It's not just roasted butternut squash soup; the garlic and Vidalia onion are roasted, too. And then, after the puree: cream and bacon bits. It's a winner.

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6 servings

Original recipe yields 6 servings

1 butternut squash (3 lb.), peeled, seeded and cut into 2-inch chunks

1 large Vidalia onion, quartered

1 head garlic, cloves separated and peeled

1-1/2 Tbsp. extra virgin olive oil

3-1/2 cups fat-free reduced-sodium chicken broth, divided

1/2 tsp. pepper

2 Tbsp. whipping cream

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped, cooked

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Let's Make It

Heat oven to 350ºF.

Toss squash, onions, garlic and oil; spread onto bottom of 13x9-inch baking dish. Pour 1 cup broth over vegetables.

Bake 1-1/2 hours or until vegetables are soft and caramelized, checking every 20 min. and if necessary, adding additional broth to keep from scorching, and stirring after 45 min.

Add vegetables and any liquid from dish to large stockpot. Add remaining broth and pepper; cook on medium-low heat 20 min., stirring occasionally.

Puree vegetable mixture in blender. Return to pot, stir in cream. Serve soup topped with sour cream and bacon.

Nutrition

Calories

210

Calories From Fat

% Daily Value*

Total Fat 11g

14%

Saturated Fat 4g

20%

Trans Fat 0g

Cholesterol 25mg

Sodium 390mg

17%

Total Carbohydrates 27g

10%

Dietary Fibers 4g

14%

Sugars 10g

20%

Protein 6g

12%

Vitamin A

410%

Vitamin C

25%

Calcium

10%

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

6 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.