Corn and Squash Soup
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
Text Ingredients 
