Name: Corn and Squash Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 12 bacon strips, diced -; 1 medium onion, chopped -; 1 celery rib, chopped -; 2 tablespoons all-purpose flour -; 1 can (14-1/2 ounces) chicken broth -; 6 cups mashed cooked butternut squash -; 2 cans (8-3/4 ounces each) cream-style corn -; 2 cups half-and-half cream -; 1 tablespoon minced fresh parsley -; 1-1/2 teaspoons salt -; 1/2 teaspoon pepper -; Sour cream, optional -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Corn and Squash Soup

1. 12 bacon strips, diced -

2. 1 medium onion, chopped -

3. 1 celery rib, chopped -

4. 2 tablespoons all-purpose flour -

5. 1 can (14-1/2 ounces) chicken broth -

6. 6 cups mashed cooked butternut squash -

7. 2 cans (8-3/4 ounces each) cream-style corn -

8. 2 cups half-and-half cream -

9. 1 tablespoon minced fresh parsley -

10. 1-1/2 teaspoons salt -

11. 1/2 teaspoon pepper -

12. Sour cream, optional -

How to cook deliciously - Corn and Squash Soup

1. Stage

In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings.

2. Stage

In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

3. Stage

Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.