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Pumpkin Butternut Squash Soup

  • Prep 15 min
  • Total 40 min
  • Servings 8

Looking for a wonderful dinner for Halloween? Then check out this delicious pumpkin and butternut squash soup that’s topped with cheese, croutons and bacon. MORE + LESS -

Ingredients

1
package (12 oz) frozen butternut squash
6
slices bacon
1
large sweet onion, chopped (1 cup)
1
can (15 oz) pumpkin (not pumpkin pie mix)
3
cups vegetable broth
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
1/4
teaspoon ground red pepper (cayenne)
1
cup half-and-half
1/2
cup freshly grated Parmesan cheese
1
bag (5 oz) Caesar croutons

Steps

Hide Images
  • 1
    Cook squash in microwave as directed on package. Meanwhile, in 3-quart saucepan, cook bacon until crisp; drain on paper towels. Reserve 2 tablespoons drippings. Crumble bacon; set aside.
  • 2
    Cook onion in bacon drippings over medium heat, stirring occasionally, until tender. Add squash, pumpkin, broth, salt, black pepper and red pepper. Heat to boiling; reduce heat to medium. Cover; simmer 15 minutes. Remove from heat; cool 10 minutes. Stir in half-and-half.
  • 3
    In blender, place half of the squash mixture. Cover; blend on medium-high speed about 30 seconds or until smooth. Into large serving bowl, pour mixture. Repeat with remaining squash mixture. Top individual servings with cheese, croutons and bacon.

Expert Tips

  • For an extra Halloween touch, serve soup in a hollowed-out pumpkin and top with roasted pumpkin seeds instead of croutons.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
273
% Daily Value
Total Fat
15g
0%
Saturated Fat
5g
0%
Sodium
962mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
3g
0%
Protein
11g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Vegetable; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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