Butternut Squashed and Creamed Corn Soup
Created by SueFreedman on September 23, 2012
- Servings: 7
- Prep Time: 20m
- Cook Time: 20m
- Recipe #6580
Ingredients
- 10 to 12 bacon strips
- 1 medium onion, chopped
- 1 celery rib, chopped
- 2 cloves garlic, finely minced
- 2 tablespoons all-purpose flour
- 1 (14 1/2 ounce) can chicken broth
- 6 cups mashed butternut squash (roasted)
- 2 (8 3/4 ounce) cans cream-syyle corn
- 2 cups light cream (half and half)
- 2 tablespoons minced fresh parsley
- Salt and pepper
How to Make
-
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.
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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.
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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.
Nutritional Facts
- 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