Creamy Butternut Squash Soup

Ingredients

• 8 slices oscar mayer bacon crumbled cooked
• 2.5 lb butternut squash peeled seeded chopped
• 28 oz chicken broth canned
• 0.5 cup knudsen cream sour
• 2 cloves garlic minced
• 3 Tbsp olive oil 
• 1 cup onion chopped

Equipment

• bowl
• sauce pan
• ladle
• blender

Directions

1. Heat oil in large heavy saucepan on medium heat.
2. Add onion and garlic; cook and stir 4 min. or until tender.
3. Add squash and broth. Bring to boil. Reduce heat to low; simmer 40 min.
4. Pour soup, in batches, into blender container; cover. Blend until smooth. Ladle soup into 7 individual bowls. Top each serving with sour cream and crumbled bacon.
5. Serve with RITZ Crackers, if desired.