Bacon-Infused Butternut Squash Soup

Description: Good comfort soup. I like to make extra bacon to crumble on top. It does have a little heat to it, so if your taste buds are sensitive, cut back on the red and black peppers. Recipe comes from Southern Living.

Ingredients:

• 6 slices bacon
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 1 granny smith apple, peeled and finely chopped
• 2 garlic cloves, chopped
• 4 (12 ounce) packages frozen butternut squash, thawed or 3 lbs fresh butternut squash, peeled, seeded and chopped
• 1 (32 ounce) container fat-free low-sodium chicken broth
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons honey
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground red pepper
• 1/4 cup whipping cream
• sour cream (for garnish)
• ground red pepper (for garnish)

Steps:

1. Cook bacon slices in large pot until crisp.
2. Remove bacon and drain.
3. Reserve 2 tbsp drippings in pan.
4. Crumble bacon and set aside.
5. Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).
6. Add celery and apple to pan and saute 5 minutes.
7. And garlic and saute 1 minute.
8. Add squash and chicken broth.
9. Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
10. Process mixture, in batches, in a blender or food processor until smooth.
11. (Hot mixtures will erupt out of blender if too full- believe me I know).
12. Return mixture to pot.
13. Stir in lime juice and next 7 ingredients.
14. Simmer for 7-10 minutes or until thickened.
15. Top soup with crumbled bacon and garnish with sour cream and red pepper.