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Butternut Squash Soup


  • 1/2 cup chopped bacon
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup grated carrot
  • 2 cups chicken stock
  • 1-1/2 lb. peeled seeded butternut squash, cut into 1-inch cubes
  • 2 cups heavy whipping cream


  • 1. Cook bacon in stockpot on medium heat until brown and crisp. Remove bacon and drain on paper towels. Set bacon aside. Reserve drippings in stockpot.
  • 2. Sauté onion, celery, and carrots in dripping 2 minutes.
  • 3. Stir in broth and squash. Bring to a boil. Reduce heat to medium-low. Simmer, covered, 10 to 12 minutes or until squash is fork tender.
  • 4. Remove from heat and puree mixture.
  • 5. Stir in cream and bacon; heat through.
  • 6. Divide soup evenly among 6 bowls.
  • Nutritional information per serving: Calories 452; Total Fat 39g; Saturated Fat 22g; Trans Fat 1;
  • Cholesterol 125mg; Sodium 317mg; Total Carbohydrate 20g; Dietary Fiber 3g; Total Sugars 5g; Protein 7g