When Edie was here a few days ago she was talking about butternut squash soup and I knew I had a recipe that I really liked but couldn't find it. Well in my amazing orderly filing system here it is. I think this might be an old Southern Living recipe, but I do make some chances. The one below is the original recipe.
I use fresh squash that has been peeled, cubed, and roasted until tender and I use homemade chicken broth.
6 bacon slices
1 large onion, 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 1//2 pounds peeled, cubed and roasted fresh)
1 (32-ounce) container low-sodium fat-free chicken broth (or homemade chicken broth)
1/4 cup whipping cream
2 to 3 tablespoons fresh lime juice
1 1/2 tablespoons honey
2 teaspoons salt (I use 1)
1 teaspoon ground black pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg (I used fresh grated)
1/8 teaspoon ground red pepper
Garnishes: sour cream, fresh thyme sprigs
1. Cook bacon slices in a Dutch oven until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in Dutch oven. Crumble bacon.
2/ Saute' onion and carrots in hot drippings in Dutch oven over medium-high heat 5 minutes or until onion is tender. Add celery and apple, and saute 5 minutes. Add garlic, and saute' 30 seconds. Add butternut squash and chicken broth. Bring to a boil; reduce heat, and simmer 20 minutes or until carrots are tender.
3. Process squash mixture, in batches, in a blender or food processor until smooth. Return to Dutch oven. Add whipping cream and next 7 ingredients. Simmer 10 to 15 minutes or until thickened. Top each serving with bacon. Garnish if you wish.