Butternut Squashed and Creamed Corn Soup
"A recipe that a repeater ever Fall and winter. This will give you about 2 1/2 quarts of soup"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (598.2 g)
- Calories 1273.8
- Total Fat - 82.2 g
- Saturated Fat - 35.9 g
- Cholesterol - 532.8 mg
- Sodium - 2242.1 mg
- Total Carbohydrate - 89.9 g
- Dietary Fiber - 5.8 g
- Sugars - 18.4 g
- Protein - 50.8 g
- Calcium - 487.1 mg
- Iron - 7.2 mg
- Vitamin C - 38.6 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
In a large saucepan cook bacon over medium heat until crisp. Remove to paper towels. Drain and reserve 2 to 3 tablespoons drippings.
Step 2
In the drippings, saute onion and celery until tender. Add garlic and saute 1-2 minutes. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Step 3
Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper until complety combined. Stir in bacon. Cook and stir until heated through.
Tips
No special items needed.
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