Corn and Butternut Squash Soup

My mom made squash often growing up but I don't recall ever having butternut squash.  I was introduced to the wonderful flavor of this vegetable in a soup one day when I lunched at Corner Bakery (a Maggiano's cafe/bistro).  The soup was delicious.  That was some years ago, however, the turn of the season inspired me to try something new at home for the season.  Soups are always good staples to cook and freeze for later use during the winter months.  This soup is adapted from a Taste of Home recipe and it is "good with a side of great" according to my husband.

You will need:

2 butternut squash, cooked and mashed

1-12 oz. package bacon

1 large onion, chopped

2 celery sticks, chopped

2 tbsp. flour

2 cups chicken broth

2 cups heavy whipping cream or half & half

1-15 oz. can cream style corn

1 tsp. salt

1 tsp. pepper

To cook squash:

1. Heat oven to 400 degrees. 
2. Cut butternut squash in half, then quarters.  Place on baking sheet with the insides down (skin exposed).
3. Cook squash 45 minutes.
4. Carefully scoop seeds and membranes from squash and discard. 
5. Scoop remaining squash into a bowl.
6. Mash and stir squash until smooth and well-blended.

To prepare soup:

1. In a dutch oven, cook bacon until crisp.
2. Remove bacon and crumble into small pieces in a separate bowl.  Reserve about 2 tbsp. of bacon drippings in pan.
3. In pan, cook onion and celery in bacon drippings until soft and translucent.
4. Add flour to pan and stir until about 1 minute.
5. Slowly add chicken broth to pan.  Bring to a boil until slightly thickened, about 2-4 minutes.
6. Reduce heat to medium low.  Add squash to pot and stir until blended.
7. Add cream, corn, salt and pepper to pot and stir until blended. 
8. Add bacon to pot.  Simmer on low heat about 15-20 minutes stirring consistently.