Corn and Squash Soup Recipe

submitted by Ruth Ratio

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

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

• 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.

• 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.

• Yield: 8 servings (2-1/2 quarts).

• Nutritional Facts1 serving (1-1/4 cups) equals 381 calories, 26 g fat (11 g saturated fat), 53 mg cholesterol, 1,021 mg sodium, 29 g carbohydrate, 6 g fiber, 9 g protein.

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