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.
Pumpkin Butternut Squash Soup
- Prep Time 15 min
- Total 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
Instructions
-
Step1Cook 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.
-
Step2Cook 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.
-
Step3In 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
273
Calories
15g
Total Fat
11g
Protein
25g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 273
- Total Fat
- 15g
- 0%
- Saturated Fat
- 5g
- 0%
- Sodium
- 962mg
- 0%
- Total Carbohydrate
- 25g
- 0%
- Dietary Fiber
- 3g
- 0%
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 2 Vegetable; 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
1 1/2Tips from the
Pillsbury Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
