Pumpkin Butternut Squash Soup

Prep 15 min
Total 40 min
Ingredients 11
Servings 8

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.

By Pillsbury Kitchens

Updated October 19, 2012

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

Steps

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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.