Tonight for dinner I made Corn and Squash Soup. What I liked about this soup was that it was very fresh tasting. I did like that it was a good hearty soup as well. I do believe my other squash soup I make is a little better (I'll post that recipe when I make it) but I do still like this recipe and will definitely make it again. I found this recipe on pinterest so I just copied and pasted to save time tonight since I'm a little behind.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings
- 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
- 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).
Originally published as Corn and Squash Soup in Taste of Home October/November 2005, p41
- 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).
Originally published as Corn and Squash Soup in Taste of Home October/November 2005, p41
Nutritional 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.
Nutritional 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.
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