CARAMELIZED BUTTERNUT SQUASH SOUP

Caramelized Butternut Squash Soup image

It's not just roasted butternut squash soup; the garlic and Vidalia onion are roasted, too. And then, after the puree: cream and bacon bits. It's a winner.

Provided by My Food and Family

Categories Home

Time 2h

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 butternut squash (3 lb.), peeled, seeded and cut into 2-inch chunks
1 large Vidalia onion, quartered
1 head garlic, cloves separated and peeled
1-1/2 Tbsp. extra virgin olive oil
3-1/2 cups fat-free reduced-sodium chicken broth, divided
1/2 tsp. pepper
2 Tbsp. whipping cream
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped, cooked

Steps:

Heat oven to 350ºF.
Toss squash, onions, garlic and oil; spread onto bottom of 13x9-inch baking dish. Pour 1 cup broth over vegetables.
Bake 1-1/2 hours or until vegetables are soft and caramelized, checking every 20 min. and if necessary, adding additional broth to keep from scorching, and stirring after 45 min.
Add vegetables and any liquid from dish to large stockpot. Add remaining broth and pepper; cook on medium-low heat 20 min., stirring occasionally.
Puree vegetable mixture in blender. Return to pot, stir in cream. Serve soup topped with sour cream and bacon.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g