Fall spices and a hint of chipotle combined with the sweetness of butternut squash and pears come together with Swanson® Chicken Broth to create a warming puree.
Ingredients
- 1 (3 pound) butternut squash – peeled, seeded, and cubed
- 1 pinch salt and ground black pepper to taste
- 1 tablespoon olive oil
- 8 strips maple-flavored bacon, chopped
- 1 large white onion, chopped
- 2 red pears – peeled, seeded, and chopped
- 2 cloves fresh garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon dried thyme
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground dried chipotle pepper
- 3 cups Swanson® Chicken Broth
- 1 teaspoon sour cream for garnish
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
Step 2
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.
Step 3
Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.
Step 4
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.
Step 5
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.
Step 6
Puree the soup in a blender or food processor in small batches.
Step 7
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 181 | |
% Daily Value * | |
Total Fat6g | 8% |
Saturated Fat2g | 9% |
Cholesterol12mg | 4% |
Sodium602mg | 26% |
Total Carbohydrate29g | 11% |
Dietary Fiber5g | 19% |
Total Sugars9g | |
Protein6g | |
Vitamin C39mg | 197% |
Calcium99mg | 8% |
Iron2mg | 9% |
Potassium736mg | 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.
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source by allrecipe
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