Pumpkin Butternut Squash Soup

(1)
  2 reviews
  • 15|min prep time
  • 40|min total time
  • 11 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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