Ingredients
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1 (3 pound) butternut squash - peeled, seeded, and cubed
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1 pinch salt and ground black pepper to taste
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1 tablespoon olive oil
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8 strips maple-flavored bacon, chopped
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1 large white onion, chopped
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2 red pears - peeled, seeded, and chopped
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2 cloves fresh garlic, minced
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1 tablespoon chopped fresh rosemary
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1 teaspoon dried thyme
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½ teaspoon ground nutmeg
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½ teaspoon ground cinnamon
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¼ teaspoon ground dried chipotle pepper
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3 cups Swanson® Chicken Broth
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1 teaspoon sour cream for garnish
Directions
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Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
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Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper.
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Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.
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Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.
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Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson® Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.
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Puree the soup in a blender or food processor in small batches.
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Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!
Cook's Notes:
Instead of a food processor or blender, you can puree soup using an immersion blender.
When using a blender or food processor to puree hot liquids, cover the center hole of the lid with a clean towel to prevent spatters.
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Nutrition Facts (per serving)
181 | Calories |
6g | Fat |
29g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 181 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 2g | 9% |
Cholesterol 12mg | 4% |
Sodium 602mg | 26% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 5g | 19% |
Total Sugars 9g | |
Protein 6g | 12% |
Vitamin C 39mg | 44% |
Calcium 99mg | 8% |
Iron 2mg | 9% |
Potassium 736mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.