This soup uses two of my favorite ingredients: corn and butternut squash.
Servings: 8Prep Time: 20 minutes Cook Time: 30 minutes
6 Bacon strips, diced
1 Medium Onion, chopped
1 Celery Rib, chopped
2 Tablespoons Flour
1 14-1/2 oz can Broth – Chicken or Vegetable
6 cups Cooked mashed Butternut Squash (2 medium) or Sweet Potatoes
2 8-3/4 oz cans Cream-style Organic Corn
2 cups Half-and-Half Cream or Milk
1 Tablespoon Parsley, minced
1 1/2 teaspoons Salt
1/2 teaspoon Pepper
1. In a dutch oven, fry up the diced bacon until crisp. Drain on paper towels. Drain out most of the bacon fat. Saute onion and celery until tender. Blend in flour. Add broth in slowly, stirring. Bring up to a boil for 2 minutes to thicken.
2. Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through.
(Cook the squash by roasting or steaming. Then mash as you would for mashed potatoes.)
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.