Pumpkin Butternut Squash Soup

Looking for a wonderful dinner for Halloween? Then check out this delicious pumpkin and butternut squash soup that’s topped with cheese, croutons and bacon.

  • prep time 15 min
  • total time 40 min
  • ingredients 11
  • servings 8

Ingredients

1
package (12 oz) frozen butternut squash
6
slices bacon
1
large sweet onion, chopped (1 cup)
1
can (15 oz) pumpkin (not pumpkin pie mix)
3
cups vegetable broth
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
1/4
teaspoon ground red pepper (cayenne)
1
cup half-and-half
1/2
cup freshly grated Parmesan cheese
1
bag (5 oz) Caesar croutons
  • 1 Cook squash in microwave as directed on package. Meanwhile, in 3-quart saucepan, cook bacon until crisp; drain on paper towels. Reserve 2 tablespoons drippings. Crumble bacon; set aside.
  • 2 Cook onion in bacon drippings over medium heat, stirring occasionally, until tender. Add squash, pumpkin, broth, salt, black pepper and red pepper. Heat to boiling; reduce heat to medium. Cover; simmer 15 minutes. Remove from heat; cool 10 minutes. Stir in half-and-half.
  • 3 In blender, place half of the squash mixture. Cover; blend on medium-high speed about 30 seconds or until smooth. Into large serving bowl, pour mixture. Repeat with remaining squash mixture. Top individual servings with cheese, croutons and bacon.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    273
    ,
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    5g,
    5%
    ),
    Sodium
    962mg
    962%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    3g
    3%
    ),
    Protein
    11g
    11%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1 Starch; 2 Vegetable; 1/2 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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