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. MORE+ LESS-

By Pillsbury Kitchens

Updated October 19, 2012

Ingredients

package (12 oz) frozen butternut squash

slices bacon

large sweet onion, chopped (1 cup)

can (15 oz) pumpkin (not pumpkin pie mix)

cups vegetable broth

1/2

teaspoon salt

1/4

teaspoon freshly ground black pepper

1/4

teaspoon ground red pepper (cayenne)

cup half-and-half

1/2

cup freshly grated Parmesan cheese

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.