Butternut Squash Soup

Ingredients

• 6 slices bacon 
• 48 ounce butternut squash frozen thawed
• 2  carrots chopped
• 2 rib celery chopped
• 8 servings garnishes: cream sour red
• 32 ounce chicken broth fat-free low-sodium,
• 2  garlic cloves chopped
• 1  apples i use 2 granny smith apples peeled finely chopped
• 0.1 teaspoon ground allspice 
• 0.1 teaspoon ground nutmeg 
• 0.1 teaspoon ground pepper red
• 1 teaspoon ground pepper black
• 1.5 tablespoons honey 
• 2 tablespoons juice of lime fresh
• 1 large onion chopped
• 8 servings try build-a-meal 
• 2 teaspoons salt 
• 0.3 cup whipping cream 

Equipment

• food processor
• paper towels
• blender
• dutch oven

Directions

1. Cook bacon slices in a Dutch oven until crisp.
2. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon, and set aside.Saut onion and carrots in hot bacon drippings in Dutch oven over medium-high heat 5 minutes or until onion is tender.
3. Add celery and apple, and saut 5 minutes.
4. Add garlic, and saut 30 seconds.
5. Add butternut squash and chicken broth. Bring to a boil; reduce heat, and simmer 20 minutes or until carrots are tender.Process squash mixture, in batches, in a blender or food processor until smooth.Return to Dutch oven.
6. Add lime juice and next 7 ingredients. Simmer 10 to 15 minutes or until thickened. Top with crumbled bacon.
7. Garnish, if desired.*3 pounds butternut squash, peeled, seeded, and chopped may be substituted for frozen butternut squash.Note: For testing purposes only, we used McKenzie's Southland Frozen Butternut Squash.