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Butternut Squash Soup


  • 4 slices bacon
  • 4 large chopped garlic cloves
  • 2-1/4 lb. peeled seeded chopped butternut squash
  • 5-1/2 cups reduced sodium chicken broth
  • 8 oz. peeled chopped carrots
  • 1 peeled cored chopped Granny Smith apple
  • 3 sprigs fresh thyme
  • 2 bay leaves


  • 1. Cook bacon in saucepot on medium heat until brown and crisp. Remove and drain on paper towels; crumble; set aside. Reserve drippings in pot.
  • 2. Stir in garlic. Cook, stirring frequently, 1 minute. Stir in squash, broth, carrots, apple, thyme and bay leaves. Bring to a boil on medium-high heat; reduce heat to medium-low. Simmer, uncovered, 15 to 20 minutes or until vegetables are tender. Discard thyme and bay leaves.
  • 3. Purée soup in batches. Return to pot; heat through.
  • 4. Divide soup evenly between 6 bowls. Sprinkle with bacon and serve.
  • Nutritional information per serving: Calories 233; Total Fat 10g; Saturated Fat 3g;
  • Trans. Fat 0g; Cholesterol 13mg; Sodium 260mg; Total Carbohydrate 31g; Dietary Fiber 5g;
  • Total Sugars 9g; Protein 9g