Corn and Squash Soup from Vanessa Powers

Disclaimer: Photo does not do justice. This stuff is amazing; 4 out of 4 cooking club members agree!

8 Servings

Ingredients

12 bacon strips, diced
1 medium onion, chopped
6 celery ribs, chopped
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) Chicken Broth6 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

To mash the squash:
Preheat the oven to 400 degrees F. Cut the squash in half and remove the seeds using a spoon. (Discard seeds.) Brush the cut sides with some butter and sprinkle with the salt and pepper. Place the squash in a baking dish or rimmed baking sheet and wrap pan well with aluminum foil. Cook until squash is fork tender, 1 to 1 1/2 hours. Remove from the oven and, using a large spoon, scoop the flesh from the skin and place squash in a heatproof mixing or serving bowl. Using a potato masher, mash the squash to the desired texture.

To make the Soup:

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 half and half, 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).

Nutrition Facts: 1 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.

And here is a handy print out, just click to enlarge and print!