CORN AND SQUASH SOUP

Corn and Squash Soup image

This hearty soup pairs squash and cream-style corn for pleasant taste. My family says this is their favorite squash recipe, and friends also comment on its wonderful flavor. -Janice Zook, White River Junction, Vermont

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 381 calories, Fat 26g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1021mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 6g fiber), Protein 9g protein.