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Corn and Squash Soup

Total Time

Prep/Total Time: 25 min.

Makes

8 servings (2-1/2 quarts)

This hearty soup pairs squash and cream-style corn for pleasant taste. My family says this is their favorite squash recipe, and friends also comment on its wonderful flavor. —Janice Zook, White River Junction, Vermont

Ingredients

  • 12 bacon strips, diced
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) chicken broth
  • 6 cups mashed cooked butternut squash
  • 2 cans (8-3/4 ounces each) cream-style corn
  • 2 cups half-and-half cream
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • Sour cream, optional

Directions

  1. In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings.
  2. In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
  3. Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.

Nutrition Facts

1-1/4 cups: 381 calories, 26g fat (11g saturated fat), 53mg cholesterol, 1021mg sodium, 29g carbohydrate (12g sugars, 6g fiber), 9g protein.

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